1 ½ Tbsp Olive Oil                         
1/3 Cup Mushrooms, Sliced Thin
1 Shallot, Diced                               
1 Pint Oysters, Liquid Reserved 
2 Cloves Garlic, Diced                  
 ½ Lb Shrimp, Shelled & Deveined
1 Potato, Diced Small                    
12 Clams
1 Celery Stick, Diced Small          
1 Qt Half & Half
1 Carrot, Diced Small                    
 ½ Cup White Wine
½ Tsp Smoked Paprika                  
1/3 Cup Sherry
2 Tbsp Butter                                   
 Pinch Saffron
Salt & Pepper                                    
1 ½ Tsp Fresh Thyme Leaves
1 ½ Tsp Fresh Parsley, Chopped Fine.


1.       Saute Shallot in Olive oil over med-low heat until soft, but not browned. Add Garlic and sauté for 1 minute additional. Add Potato, Celery & Carrot and cook for 2-3 minutes. Do not brown. Add Mushrooms, Wine & Sherry & Thyme and cook for an additional 3-4 minutes until liquid is reduced by 2/3. Slowly add Oyster liquid to pan and cook for an additional 2 minutes.

2.       Add Paprika to pan and cook for one minute, then add Half & Half slowly to pan. Add Saffron and bring to a simmer. Cook for about 6-8 minutes or until vegetables are almost tender.

3.       Add Clams to pan and cook for about 3 minutes, add Oysters slowly to pan and cook for an additional 3 minutes. Add Shrimp to Stew and cook for an additional 4-6 minutes until Clams open and Oysters and Shrimp are cooked.

4.       Season to taste with Salt & Pepper and  just before cooking, add Butter. Garnish with Parsley.



4960 Bethesda Ave,
Bethesda, MD. 20814
Tel: 301-841-8151

Store Hours»
M-F 10am-8pm
Sat 9am-7pm
Sun 10am-6pm

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Pescadeli Catering