2 steaks (any kind)
1 lb. 16/20 shrimp (a.k.a. Jumbo shrimp)
8-12 little neck clams (the more the merrier)
2 tbsp. extra virgin olive oil
1 cup heavy cream
1/2 cup grated Parmesan cheese (I use a cup, I LOVE IT)
3 garlic cloves made into paste* (directions follow)
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1/8 cup chopped parsley for garnish

START THE SAUCE FIRST:

*Garlic paste: mince garlic and bring it to the center of the cutting board. Add 1/4 tsp. coarse salt (sea salt) and a dash of olive oil. Place the flat side of your knife on top, press down onto the garlic and drag the knife toward you, hence, mashing the garlic. Repeat this process until the garlic forms a paste; this may take 4 or 5 strokes of the knife. I feel this home-made paste had much more flavor then the store bought. You can mince up several heads of garlic and do this process, place in air tight container and store in the refrigerator for up to 1 month.

Cooks Note: For better keeping, cover the garlic with a thin layer of olive oil and a sprinkling of salt.

In a 12-inch sauce pan place 2 tablespoons extra virgin olive oil over medium-high heat. Salt and pepper the shrimp and cook for 1 minute on each side, just long enough to get the shrimp flavor into the olive oil (the shrimp will finish cooking in the cream sauce). Lower the heat to medium.

Add heavy cream, garlic powder, onion powder and clams to the pan and let cook over medium heat, covered, for 10 minutes so that the sauce thickens and the clams open. Stir occasionally.

While sauce is simmering, place steaks on grill and cook 5 minutes on each side, depending on the size of the steaks.

Add shrimp and Parmesan cheese to the sauce and cook for an additional 5 minutes.

Pour cream sauce over the steak and enjoy with a side of steamed asparagus. (The steam in the bag works GREAT!)

*If the sauce hasn't thickened up by the time the steaks are done, crank the heat to medium-high and stir so the cream doesn't burn on the bottom. The reason it may not thicken right away is because when it's cooking the steam hits the lid and drops back into the sauce.*

Submitted by: Chris