• Cooking Time: 20
  • Servings: 4-6
  • Preparation Time: 30


  • 1lb Manila clams
  • 1/2 pound bay scallops
  • 1/2 pound medium shrimp, peeled and deveined
  • 1 cup chicken stock
  • 1 cup reserved clam stock
  • 1 cup wondra flour
  • 1/2 stick butter
  • 1 cup heavy cream
  • pinch of saffron
  • 1tablespoon Fisherman's wharf seasoning or a versatile seafood seasoning


  • Cook pasta
  • Heat a medium pot with water.
  • Add 1 tablespoon Fisherman's wharf seasoning
  • Add clam and let boil until they open.
  • Drain and reserve 1 cup of the clam broth.
  • Place 1/4 cup flour and 1/2 teaspoon fisherman's wharf seasoning
  • Add scallops and shrimp
  • Shake until coated.
  • Melt 2 tablespoons butter in a fry pan
  • Sauté scallops and shrimp 2 minutes each side
  • Cook in small batches and set a side
  • When done
  • Add clam liquid and flour together until smooth
  • Put in fry pan, add cream and saffron. Simmer until reduced and thicken slightly
  • Return clams, scallops and shrimp to pan
  • Warm seafood for 4-5 minutes.
  • Serve over noodles


Looking for a way to mixture different types of seafood.

Seasoning can be gotten on Amazon: Urban Accents Fisherman's Wharf Versatile Seafood Seasoning

Categories: Dairy  Pasta  Seafood  Shellfish 

Author Credit: Jeff Smith

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