Be sure to use a large, wide pot so the shellfish can cook evenly, then serve them straight from the pot with crusty Italian bread to soak up the broth.
1 tablespoon butter
1 tablespoon olive oil
1 cup sliced shallots
5 sprigs thyme
2 garlic cloves, thinly sliced
1 cup pale ale
2 pounds fresh littleneck clams in shells (about 18)
1 pound mussels in shells, scrubbed and debearded (about 30)
6 lemon wedges
How to Make It
In a large pot or Dutch oven, heat butter and oil over medium heat. Add shallots, thyme, and garlic; cook until shallots begin to soften, about 3 minutes. Add beer, and bring to a simmer. Add clams and mussels; return to a gentle simmer.
Cover pot with a lid, and reduce heat to medium-low. Cook until shells open, about 10 minutes. Discard unopened shells. Serve with lemon wedges and a bowl for the shells.