Steamed Clams or Mussles

This recipe is my grandpa Jack's, to be completely honest, last night was the first night I ever tasted it. Before about two weeks ago, when in a restaurant I ordered 'little necks and sausage' thinking it was a type of sausage, I thought I hated clams, turns out not. So I am on Cape Cod with my wonderful friends The Dennisons and so I thought what better place than Wellfleet to try out Grandpa Jack's recipe? I called my dad and he scanned it over to me, so here it is:

Ingredients:

2 Lbs Small to Medium Clams or Mussles

3 Tbs Extra Virgin Olive Oil

3 Tbs Salted Garlic Butter

3 Tbs Sliced Shallots (About 3 large cloves)

1 Bottle Dry White Wine; Chablis, Pinot Gris, Etc. 

1 Large Bay Leaf

4-6 Sprigs Fresh Thyme

4 oz. Clam Juice

1/2 Meyer Lemon

Black Pepper to Taste

Chopped Parsley for Garnish

French Baguette

Heat Butter and Olive Oil in large stock pot and sauté the shallots until they just start to pick up color, then add the garlic and sauté -- Don't let it Brown.

Add the Wine, Bay Leaf, and Thyme and bring to a boil. Reduce liquid for about 8-10 minutes. 

Reduce heat to medium, add Clam Juice, Lemon and Pepper and reduce for about another 2-3 minutes.

Bring Liquid to a boil, add the clams and they will open in about 2-3 minutes if they are small. 

Serve in warm bowls, add Parsley garnish and serve with a warm baguette.