Seafood in Garlic and White Wine Broth

Prep the Seafood:

Scrub the clams under cold water to remove any grit or sand.

Peel and devein the shrimp if necessary, leaving tails on for presentation.

Make the Garlic and White Wine Broth:
3. In a large skillet, heat olive oil and butter over medium heat until the butter melts.
4. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
5. Pour in the white wine, scraping the skillet bottom to loosen browned bits.
6. Add the seafood broth and bring to a simmer. Let reduce slightly for 3-4 minutes.

Cook the Seafood:
7. Add the clams, cover the skillet, and cook 5-7 minutes until clams open. Discard unopened clams.
8. Add the shrimp and cook another 3-4 minutes until pink and opaque.
9. Season the broth with salt, pepper, and parsley to taste.

Serving Tips