Wild Alaskan Seafood Tetrazzini

• 1/4 cup butter, unsalted
• 1/4 cup flour
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon white pepper
• 1 cup bottle clam juice*
• 1 cup half & half (skim milk can be used for low-fat sauce)
• 2 tablespoons cooking sherry
• 1 lb Alaskan King crab, meat removed from the shell
• 1 lb Alaskan Bay scallops, rinsed and cut into bite size pieces if scallops are large
• 1 lb Alaskan Red Spot shrimp, cleaned and devined and uncooked
• 8 ounces Angel Hair pasta, cooked and drained
• 8 ounces grated Mozzarrella cheese
• *clam juice:
• 1 lb Alaskan Steamer clams
• 6 cups water
• 1 tablespoon salt
• 2-6 cloves chopped garlic
• 1 bunch green onions chopped

1. Heat oven to 350 degrees. Melt butter in large saucepan over med-low heat. Blend in flour, salt and pepper. Cook over med-low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in clam juice and half & half. Heat to boiling over low heat, stirring constantly for one minute. Stir in seafood and cooking sherry. Cook over low heat an additional minute.
2. Cook pasta in 6-quart pot of boiling salted water until al dente. Drain and rinse.
3. Pour pasta into 13X9 inch baking dish. Combine seafood sauce with pasta. Sprinkle cheese over mixture. Bake 30 minute at 350 degrees or until cheese is golden brown.
4. *Clam broth: Heat water, salt, garlic and onions in 8-10 quart steamer pan. Bring water mixture to a boil. Add clams and steam 10 minutes or until clams shells are open. Remove clams from steamer pan. Reserve broth. Do not eat clams that shells have not opened.

butter, flour, salt, white pepper, clam juice, milk, cooking sherry, shell, bay scallops, shrimp, pasta, mozzarrella cheese, steamer clams, water, salt, garlic, green onions

Taken from www.epicurious.com/recipes/member/views/wild-alaskan-seafood-tetrazzini-1201330 (may not work)