2 pounds Manila clams
2 pounds mussels
2 tablespoons olive oil
1/4 cup chopped fresh thyme leaves
2 sticks butter
2 tablespoons capers
1 teaspoon fleur de sel* (See Cook's Note)
1 loaf foccacia or garlic bread, sliced and toasted
If you don't have access to fleur de sel, substitute sea salt.
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