sea salt and freshly ground black pepper, to taste
fresh cilantro (for topping, optional)
Instructions
Make the broth:
Place all broth ingredients (water through cayenne pepper) in a large stock pot. Bring to a boil and then reduce heat to medium. Cover and simmer for 20 minutes. Remove from heat and strain broth through a fine-mesh sieve; discard vegetables, bay leaf and peppercorns.
Make the stew:
Bring broth to a simmer over medium heat. Add clams and mussels and cook until they open. Turn off heat. Using a slotted spoon, transfer the clams and mussels to a large bowl and discard any that are unopened. Strain broth through a fine-mesh sieve and set aside.
When clams and mussels are cool enough to handle, remove the meat from the shells and set aside; leave some intact for garnish, if desired.
In a large pot, heat olive oil over medium-high heat. Add onions, celery and carrots and cook, stirring occasionally, until tender, about 10 minutes.
Add garlic and tomatoes and cook for 5 minutes. Then add wine and simmer until the liquid has reduced by half, about 5 minutes.
Add 4 cups prepared broth and clam and mussel meat and bring to a boil. Season with salt and pepper to taste. Garnish with cilantro, if desired, and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/fresh-clam-mussel-stew/