- 2 dozen fresh clams (littlenecks or middlenecks)
- 1 dozen soft shell clams
- 2 dozen PEI mussels
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup chardonnay wine
- 2 cups clam juice
- ½ cup chopped parsley leaves
- 1 stick or 4 ounces of butter, cut into cubes
Wash the clams thoroughly and remove any blemishes. Heat oil in a large saucepan over medium heat. Add the onion, garlic, salt and pepper and sauté for 3 minutes. Add the wine and simmer for two minutes. Add the clam juice, clams and mussels and cover the pan for about 10 minutes or until the clams and mussels open. Discard any clams or mussels that do not open. Add the butter, letting it melt and stir in the parsley.
Spoon the clams and mussels into serving bowls and served with unbuttered toasted bread.