Ingredients

1 pound Mussels

1 pound Razor Clams

1 pound Quahogs

1 tablespoon olive oil

3 sprigs of thyme

1 leek, sliced into thin half rings

3 garlic cloves, minced

Sea salt and fresh ground black pepper to taste

1 bottle of Ale

1 to 3 tablespoons butter, to taste

1 tablespoon cilantro

juice from 1/2 lemon

1 teaspoon Dijon mustard

Crusty bread, for serving.

Preparation

  1. clean and scrub all of your shell fish under cold running water removing the beards.

  2. In a soup pot, heat olive oil. Sauté leeks for about minute and a half on medium heat then add garlic and thyme before the leeks start to brown. Add your garlic and salt & pepper, continue sautéing until the edges of the leaks get a little dark. Careful not to burn your garlic. It should take around 4 minutes or so. Add the bottle of ale and bring to a simmer then add the clams and mussels. Steam them for around 7 to 10 minutes, stirring occasionally. Remove clams and mussels to a large bowl, leaving behind the liquid. Throw away any broken or unopened ones.

  3. Add the butter, cilantro, lemon juice and mustard and stir until the butter is melted. Add a little more butter if the liquid is bitter. Pour the sauce over your calms and mussels and serve with bread.