3 oz. olive oil
3 oz. butter
1 tsp. garlic, chopped
8 cherry stone clams, steamed
1 tbsp. parsley
2 tbsp. flour
8 oz. halibut, cut 1/2 x 2 inches
8 oz. swordfish, cut 1/2 x 2 inches
8 lg. scallops
8 lg. shrimp, shelled, deveined
4 oz. bay shrimp
6 oz. crabmeat
8 oz. dry white wine

Lightly dust seafood in flour. In a large skillet, saute garlic in oil and butter over hot heat for a few seconds. Add all seafood. Saute for about 2 minutes until golden. Add wine and stir, reducing wine (through evaporation); cook for 1 minute.

For garnish, add steamed clams and sprinkle with parsley. We serve this as sauce for pasta with garlic bread.