1/4 cup butter
1 cup chopped onion
1 cup chopped celery
1 teaspoon dried basil
1/4 cup parsley
1/2 teaspoon dried thyme
12 shucked oysters with liquid
12 shucked clams (or two cans each whole clams and oysters; reserve liquid)

8 cups corn bread cubes (make from scratch, or from two 10-ounce packages corn bread mix)

In large skillet, sautee onion and celery in butter until light brown. Remove from heat. Add basil, thyme, parsley, oysters, clams, 1/2 cup liquid, corn bread. Mix until blended.

Old brook farm., harrisville