Mussels & Clams in Light Tomato Sauce

In a Dutch oven or similar pot with a lid (4 quart size) add oil and butter. heat over medium heat. Once melted add diced onions and red pepper flakes and sauté a few minutes, stirring often. When onions are nice and soft add the diced tomatoes and stir well. Place lid on pot and cook for 10 minutes on low heat.

In a colander using a brush, scrub the outer shells of the mussels and clams, rinse well and drain.

Slice the crusty bread in 2-3″ pieces and add the slices into a bread basket. You will want to soak up those juices!

Add clams into the pot of sauce and stir lightly. Replace lid and cook clams for 4 minutes, then add the mussels. Stir lightly and replace lid. Cook mussels for 2-3 minutes. Remove pot from heat.

Prepare 4 serving bowls. Remove lid from Dutch oven and inspect clams and mussels. If any did not open remove them and discard. Using a ladle spoon a large helping into each bowl. Garnish with fresh chopped parsley. Serve with crusty bread and enjoy!