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Modify your oysters!


  • 2 tbsp. olive oil.

  • 1 small green bell pepper, seeded and chopped.

  • 2 cloves garlic, minced.

  • 6 vine-ripened tomatoes, peeled, seeded, and chopped or 1 28-ounce can Italian plum tomatoes.

  • 2 tbsp. chopped fresh oregano (or 2 tsp. dried).

  • 2 tbsp. chopped fresh basil (or 2 tsp. dried).

  • 16 oysters, shucked and drained, liquor reserved.

  • 4 cups cooked rice.

  • 1 small onion, chopped.

  • 1 rib celery, chopped.

  • 2 tbsp. pitted and diced black olives.

  • ½ cup dry white wine.

  • Reserved oyster liquor and water, mixed to make 1½ cups stock.

  • Salt and black pepper to taste.

  • 12 fresh cherrystone clams, in shells, scrubbed.


  1. Saute Vegetables: In a medium to large covered pot or Dutch oven, heat 2 tablespoons of olive oil. Saute the chopped onion, bell pepper, and celery until tender.

  2. Add Aromatics and Tomatoes: Add minced garlic, diced black olives, and the chopped tomatoes to the pot. If using fresh tomatoes, cook for 5 minutes. If using canned tomatoes, cook until heated through.

  3. Season and Cook: Add the wine, reserved oyster liquor and water mixture, chopped oregano, chopped basil, salt, and black pepper. Stir and cook over medium heat for 10 minutes.

  4. Cook Clams: Add the scrubbed cherrystone clams to the pot, cover, and cook until the clams open (approximately 3 to 4 minutes).

  5. Add Oysters: Uncover the pot and add the shucked and drained oysters. Cook for an additional 2 minutes.

  6. Serve: Serve the Oysters and Clams Marinara over hot cooked rice.


This recipe serves 4 and offers a delightful seafood dish with a flavorful marinara sauce.


Ensure that all clams have opened before serving. Discard any clams that do not open during cooking. Adjust salt and pepper according to taste preferences. Enjoy this savory combination of oysters and clams in a rich marinara sauce!

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