Joel Crothers' Incredible Seafood

from the Dark Shadows Celebrity Cookbook

What kind of a book would the Dark Shadows Celebrity Cookbook be without a great seafood recipe, and who better to contribute an outstanding one but Joe Haskell?  Joel Crothers offers this medley of treasures from Atlantic waters that are bathed in a very intense sauce made from pureed onion and garlic and simmered with butter and white wine.  I found that the sauce does not require the full hour called for in the recipe and that about 30 to 45 minutes was sufficient.  The clams and mussels are gently steamed to open, combined with the shrimp and scallops in individual ramekin dishes, covered with the sauce and placed in a very hot oven for just a few minutes.  You'll have to watch the dish closely and use your judgement, being careful  not to overcook this delicate seafood. Selecting good quality fresh ingredients is essential for this dish and it is a bit complicated as Mr. Crothers says in the recipe.  The shellfish need cleaning and careful handling, but the results are worth your time and effort.  Serve with plenty of warm crusty bread, a simple green salad, and the rest of the bottle of wine you used for the sauce.  This is a real treat for seafood lovers.  Obviously, since seafood was Joe Haskell's stock-in-trade, he no doubt created this Maine version of classic French escargots at his Collinsport home and I think it's safe to assume that he served it frequently to his guests.  It will transport you to the Maine coast and give you a taste of Collinsport when you try it.