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In a large skillet or pot set over medium-high heat, melt the butter or olive oil.
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Add the shallots and sauté until soft, about 5 minutes, then add the garlic and sauté for two minutes, stirring frequently.
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Add the tomatoes, clams, mussels, wine or broth, and cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes.
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Garnish with herbs and a squeeze of lemon, if desired.
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Discard any clams or mussels that have not opened.
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Transfer to serving bowls and ladle with broth.
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Serve hot with crusty bread to soak up the broth.