Mariscada With Green Sauce

• 1/4 cup plus 2 tablespoons olive oil
• 1/4 cup plus 2 tablespoons finely chopped white onion
• 2 teaspoons minced garlic
• 1/2 cup finely chopped flat-leaf parsley
• 6 littleneck clams, washed
• 3 tablespoons flour
• 6 mussels, washed
• 24 medium shrimp, peeled and deveined
• 12 bay scallops or 3 large sea scallops,quartered and tough muscle removed
• 1/4 cup dry sherry
• 2 cups clam juice or unsalted fish stock
• 2 cups asparagus juice from two 15-ounce cans asparagus
• Salt to taste

1. Place a large pot over medium heat and add the oil.
2. Add the onion, garlic, parsley and clams.
3. Saute for 5 minutes.
4. Using a spoon, push the clams to one side,then sprinkle the flour into the base of the pot and stir to make a thin,smooth paste.
5. One at a time, add the mussels,shrimp,scallops and sherry and simmer until the sherry evaporates,about 3 minutes.Pour in the clam juice or fish stock and the asparagus juice.
6. Simmer until the mussels and clams are fully opened and the shrimp and scallops are opaque,about 5 minutes more.
7. Season to taste with salt.
8. At the restaurant, this is served in the pot and spooned over rice.

olive oil, white onion, garlic, flatleaf parsley, littleneck clams, flour, mussels, shrimp, bay scallops, sherry, clam juice, asparagus juice from, salt

Taken from cooking.nytimes.com/recipes/9638 (may not work)