6 mussels
6 clams
2 oz. scallops
2 (8 oz.) bottles clam juice
1 tbsp. chopped garlic
Pepper
1/2 tsp. salt
Parsley

Steam shell fish until shells open. Heat clam juice, garlic, salt, pepper. Put shell fish in clam juice and heat. Transfer to two bowls, sprinkle with parsley. Use sour dough rolls to dip in clam juice. Shrimp can be substituted for any of the above. Scrub shells under cold water before steaming.