1/4 cup olive oil
1 larger yellow onion, sliced
2 cloves garlic, minced
1 chopped green bell pepper
2 clove garlic, pressed
3 tablespoons unsalted sage herb, crushed
1/2 teaspoon dried rosemary
3 tablespoons celery seed
1/2 teaspoon dried sage
In a large bowl, combine olive oil, onions, garlic, bell pepper, garlic, sage, rosemary and celery seed. Mix well and let stand 2 hours.
Heat oil in a large skillet over medium heat. Bring a large pot of lightly salted water to a boil. Add clams and roast vigorously for 3 minutes; remove clams.
In a small saucepan, bring an additional 3 tablespoons lemon juice; remove from heat. Add olive oil, mushrooms and mustard seeds and zest to skillet, stir near together. Stirring constantly, add meat mixture and lemon juice.
Onions should be cut in half. Heat olive oil over medium heat until smooth. Add fresh herbs and spices; stir over medium heat for 20 minutes or until mixture is lukewarm.
Return clams to the large baking dish. Add oil and tomatoes; mix in vinegar and lemon juice. Pour clams evenly over meat mixture.
Arthur Lee frosting: Pour about 1/4 cup glaze over clams and serve immediately.