Fresh Clams Fresh Mussels Butter Chicken broth White wine Finely diced tomatos Finely diced parsley Finely diced garlic Old Bay seasoning Large broling pan & lid French or Italian
Directions:
1/ Place clams & mussels in pan 2/ Sprinkle diced items on top 3/ Add old Bay to taste 4/ Add chicken broth and wine to cover the bottom row of clams & mussels. 5/ Add a few pats of butter 6/ Cover and place pan on BQ 7/ cook/steam until all shells are open 8/ Melt butter to dip steamed clams & mussels into. 9/ Cut bread into thin slices to dip into the clam broth.