|Mixed seafood||4 Dozen (oysters, clams, mussels)|
|Butter/Margarine /oil||1⁄4 Cup (4 tbs)|
|Sliced onions||2 , chopped|
|Dried minced garlic||1 Teaspoon|
|Chicken bouillon cubes||3 , crumbled|
|Water||3 Cup (48 tbs)|
|Dry white wine/Water||1⁄2 Cup (8 tbs)|
|Thin lemon slices||2 (optional)|
Scrub oysters, clams and mussels .
In a deep heavy Dutch oven, stockpot or old-fashioned braising kettle, brown onions in butter until golden.
Stir in remaining ingredients and simmer 5 or 6 minutes to extract flavors.
Discard lemon slices.
Pile in the shellfish and cover.
Steam cook 15 minutes or until shells open.
Lift out serving amounts of shellfish onto plates with a slotted spoon or tongs.
Pass lemon wedges or cups of Maitre d'Hotel Butter, crusty bread and crunchy raw vegetable sticks.
Ladle the broth in which shellfish was steamed into cups for soup.