Review of last recipe (photo above) - Just when I needed a great homecooked meal ... the pork was juicy and succulent.  I added the pan juices to the sauce, which unfortunately, thinned it out abit too much, but it was the type of thing that really didn't matter in the end.  It was delicious!  I roasted some potatoes and steamed some carrots, and an easy meal it was.

TODAY'S RECIPE - BRODETTO DI FRUTTI DI MARE (Shellfish in Broth)
From one of the big three cooking magazines of my early recipe clipping days (Bon Appetit, Food and Wine or Gourmet) ...

Serves 4-6

3 tbsp olive oil
1/4 cup plus 1 tbsp chopped onion
1 tbsp minced garlic
1 tbsp minced shallot
20 fresh littleneck clams
10 mussels, scrubbed and debearded
1/2 cup dry white wine
1/2 cup red wine vinegar
1/4 cup chorpped parsley
1 tbsp dried red pepper flakes
1 tsp dried oregano
salt
10 small shrimp, peeled and deveined
1 cup enriched clam juice* (recipe below)
1 cup Valentino's Basic Tomato Sauce** (Yikes ... didn't see that I had to
     clip it from another recipe in the article; will substitute my homemade
     sauce.)
3/4 lb bay scallops

Heat olive oil in large skillet over medium-high heat.  Add onion, garlic and shallot and saute until translucent.  Stir in clams and mussels.  Add wine, vinegar, parsley, red pepper flakes and oregano with salt to taste, and simmer until clams and mussels open; about 5 minutes.  Remove opened clams and mussels from skillet using slotted spoon.,  Continue simmering any remaining clams and mussels until opened; about 5 minutes discarding any that do not open.  Return opened clams and mussels to skillet.  Add shrimp and clam juice and cook 1 minute.  Blend in sauce and scallops and cook until just heated through; 2-3 minutes.  Serve immediately.

*Enriched Clam Juice
Makes about 1 cup

1 cup clam juice
1 tsp chopped parsley
1/8 tsp ground red pepper
pinch of black pepper
1 tsp olive oil
1 tbsp chopped onion
1/4 tsp minced garlic

Combine clam juice, parsley and peppers in small saucepan.  Heat oil in small skillet over medium-high heat.  Add onion and garlic and saute until limp.  Add onion mixture to clam mixture using slotted spoon.  Place over medium-high heat and simmer 15 minutes. Strain mixture before using.