Steamed Mussels and Clams

1 1/2	lbs	small live hard-shell clams, scrubbed, (such as cherry stones or Manila)
1	lb	small live blue mussels, scrubbed, debearded
1/2	cup	unsalted butter - (1 stick), cut into pieces
1	cup	dry white wine
2	Tbs	fresh lemon juice
1/2	cup	clam juice
2	Tbs	minced or pressed garlic
2	tsp	chopped fresh basil or 1/2 tsp dry basil
2	tsp	chopped fresh dill or 1/4 tsp dry dill weed
1	Tbs	chopped fresh parsley or 1/2 tsp dry parsley
2	tsp	chopped fresh thyme or 1/4 tsp dry thyme
1		small tomato, diced
		=== GARNISH ===
		Lemon wedges
1	Tbs	finely-chopped parsley
		or other fresh herbs

1	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.
2	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.
3	Divide the shellfish and broth into serving bowl(s) and garnish with chopped herbs and lemon wedges.

Yield: 4 servings

Tips

You could do all mussels or all clams, just use the combined amounts if doing them this way

Mussels and clams are popular because they are fast, fast, fast to cook. They need steaming only until their shells pop open and the meat is plumped. If overcooked, they will be tough.

There's nothing better than sticking a big hunk of crusty French bread into that rich and garlicky broth to soak up all that goodness.

Be sure to put out plenty of bowls for collecting the empty shells.