RE: Mussels or clams?
I love them both! Steamed mussels, just with white wine, garlic, shallots, parsley, accompanied by french fries for dipping in the broth. Slurp! National dish of the north of France and parts of Belgium. Of course, as V960 stated, you could also incorporate some crunchy baguette. For years I ate this every Friday for supper. Mussels in saffron broth is fabulous.
Now on to clams. There are "countnecks", "littlenecks", "Manillas", "Cherrystones" and "Quahogs", just to name a few. Those are the hard shell clams. For the soft shell clams I prefer the ones from Maine, glistining white shells, small, those are the best. Those "gooey-duck" clams and some others that have that LONG thing are just not appealing., The hard shell clams I like cooked or not, but the large quahogs deffinately are for "stuffies".
We're lucky. We have fresh mussels, fresh clams, fresh oysters.........etc.