Mussels & Clams in Light Tomato Sauce

• 1 Tablespoon Olive Oil
• 1 Tablespoon Sweet Cream Butter
• 1 whole Large Onion, Diced
• 1/2 teaspoons Red Pepper Flakes
• 1 can (22 Oz. Size) Diced Tomatoes
• 16 ounces, weight Fresh Clams (I Use Littleneck From Seafood Market)
• 16 ounces, weight Fresh Mussels (From Seafood Market)
• 1 loaf (20 Oz. Size) Crusty Bread
• 1/4 cups Freshly Chopped Parsley (For Garnish)

1. In a Dutch oven or similar pot with a lid (4 quart size) add oil and butter.
2. heat over medium heat.
3. Once melted add diced onions and red pepper flakes and saute a few minutes, stirring often.
4. When onions are nice and soft add the diced tomatoes and stir well.
5. Place lid on pot and cook for 10 minutes on low heat.
6. In a colander using a brush, scrub the outer shells of the mussels and clams, rinse well and drain.
7. Slice the crusty bread in 2-3 pieces and add the slices into a bread basket.
8. You will want to soak up those juices!
9. Add clams into the pot of sauce and stir lightly.
10. Replace lid and cook clams for 4 minutes, then add the mussels.
11. Stir lightly and replace lid.
12. Cook mussels for 2-3 minutes.
13. Remove pot from heat.
14. Prepare 4 serving bowls.
15. Remove lid from Dutch oven and inspect clams and mussels.
16. If any did not open remove them and discard.
17. Using a ladle spoon a large helping into each bowl.
18. Garnish with fresh chopped parsley.
19. Serve with crusty bread and enjoy!

olive oil, sweet cream butter, onion, red pepper, tomatoes, i, mussels, crusty, freshly chopped parsley

Taken from tastykitchen.com/recipes/main-courses/mussels-clams-in-light-tomato-sauce/ (may not work)