Connecticut Clams and Mussels

This is so good tasting with white wine.
Crusty bread to sop up the great juices.
You might be surprised at some of the
ingredients I used but believe me this
is one of the easiest and best tasting
clam / mussel bakes made in the oven.

Ingredients:
24 fresh littleneck clams
1 pound fresh mussels
6 celery stalks, sliced
3 carrots, peeled and sliced
1 onion, peeled and sliced
1 can diced red tomatoes
1 can chicken stock
Seasoning salt to taste
dash of black pepper

Directions:
Preheat oven to 350 degrees F.
Place in a small roasting pan the
fresh whole clams, mussels, sliced
celery, carrots and onions.
Top with the can of diced tomatoes.
Pour in the chicken stock and season
with salt and ground black pepper.
Bake for 1 hour, serve warm.