Steamed Clams and Mussels

Prep Time 15

Cook Time 20

Total Time 35

Place the clams, butter, wine, lemon juice, clam juice, garlic and herbs in a large deep pot. Bring to a boil over high heat, uncovered. As soon as it comes to a boil, add the mussels and cover the pot. Boil until the mussels and clams are open, 3 to 4 minutes, shaking the pan occasionally; discard any clams or mussels that do not open.
Remove from the heat and toss in the diced tomato.
Divide the shellfish and broth into serving bowl(s) and garnish with chopped herbs and lemon wedges.

1 1/2 pounds small live hardshell clams such as Manila, scrubbed

1/4 cup butter

1/3 cup dry white wine

2 tablespoons fresh lemon juice

1/2 cup clam juice

2 tablespoons garlic minced or pressed

2 teaspoons chopped fresh basil or 1/2 tsp dry basil

2 teaspoons chopped fresh dill or 1/4 tsp. dry dill weed

1 tablespoon chopped fresh parsley

2 teaspoons chopped fresh thyme or 1/4 tsp. dry thyme

1 pound small live blue mussels scrubbed and debearded

1 small tomato diced

Lemon wedges

1 tablespoon finely chopped parsley or other fresh herbs

Contributed by William E. Long, "Creative Clam Challenge" cook-off winner at the 2008 Boston Seafood Show