This simple and delicious brodetto recipe is from chef David Pasternack of Esca.


  • 2 tablespoons unsalted butter

  • 1 Granny Smith apple, peeled, cored, and coarsely chopped

  • 16 Taylor Bay scallops, in the shell, scrubbed

  • 16 Manila clams, scrubbed

  • 1 cup apple cider

  • 1 cup whole parsley leaves

  • ¼ cup olive oil


  1. Melt butter in a large heavy-bottomed pot over medium-high heat. Add apple; cook for 1 minute. Add scallops, clams, and cider. Cover and cook until shells have opened, 3 to 4 minutes.

  2. Remove pot from heat and add parsley. Drizzle with olive oil and toss to combine. Serve immediately in a large serving dish, discarding any clams or scallops that have not opened.

Related Articles