This is a staple recipe at Taylor Shellfish events.  It is a very forgiving recipe and can be made with both clams and mussels, or just mussels.  

Ingredients

• 5 lbs Taylor Manila Clams (or Mussels)
• 1/4 Stick of Butter
• 1 Tbsp Olive Oil
• 6-8 Cloves of Minced Garlic
• 1/2 Cup of Julienne Cur Sun-Dried Tomatoes in Olive Oil
• 1 Cup Diced Carrots
• 1 Cup Diced Celery
• 1 Cup Diced Onion
• 1 Tbsp Minced Italian Parsley
• 1 Tbsp Oregano or Italian Seasoning
• Black Pepper and Red Pepper Flakes to Taste
• Optional- A Heavy Splash of White Wine

INSTRUCTIONS

1. Melt butter and olive oil in a large thick-bottomed pot. 

2. Add vegetables and garlic, as well as the tomatoes and some of the oil they’re stored in. 

3. Cook for a few minutes, add spices and wine (if desired) and simmer for an additional minute. 

4. Add clams (and debissed mussels a few minutes after if including) and stir, cover and cook until clams (and/ or mussels) are fully open. Discard any that don’t open. 

5. Add parsley and serve with sliced French bread to soak up the broth.