I am making a Fra Diavolo sauce with shellfish to be served on Christmas Eve. I will include both shrimp and scallops but I am thinking of also using clams and/or mussels. Do I need to steam the clams and mussels in a separate pan and then pour the liquid thru a strainer or can I add them directly to my red sauce to cook? I don't want to ruin my sauce with sandy clams but also don't want to have an extra step on this already busy cooking night. Any thoughts or fabulous recipes much appreciated.