CLAMS AND MUSSELS IN WHITE WINE BUTTER SAUCE
2 TBSP unsalted butter
¼ Cup Extra Virgin Olive Oil
12 cloves garlic, minced
6 scallions, chopped
50 cherry stone clams (soaked in water for about 30 minutes to remove sand)
3 lbs mussels (scrubbed and debearded)
2 cups white wine (we used chardonnay)
1 cup clam broth
1 TBSP salt
1 cup fresh parsley
Pinch red pepper flakes
Baguette to dip into sauce (or you can put the sauce over linguini)
Grated pecorino/Romano (optional)
Melt butter in stock pot
Add extra virgin olive oil
Add garlic, sauté for 1 minute
Add scallions, sauté until tender, about 2 minutes
Add clams and mussels, wait until you hear it sizzle
Add white wine, clam broth and salt
Let come to a boil and wait for clams and mussels to open, transfer to a bowl
When all are open remove from pot then add parsley and red pepper flakes to broth
Let cook for about 2 minutes then
Time to enjoy!!