Before you start cooking:

• Soak clams in cold water and brush lightly to remove any grit or sand
• Have all the ingredients ready and close by, this recipe moves quickly.

1. Over medium heat melt 2 TBL butter. Add in shallot and garlic and stir continuously to avoid burning, season with a little salt and pepper. Cook for about 2 minutes.
2.  Increase heat to medium-high. Add in the tomatoes, season generously with salt and pepper, continue stirring, and cooking about 3-5 minutes.
3. Pour in the wine and increase to high. Stir. Once the wine begins to boil add in the clams and muscles and cover. Cook about 8 minutes or until they have opened (the clams may take a few minutes longer than the muscles). Remove from heat, discard any that did not open, add a pinch of salt and pepper and sprinkle on the fresh parsley.
4. Serve with lemon wedges and warm crunchy bread to soak up all the yummy juice! Or serve over top angle hair pasta and use the wine white juice as your sauce.