Why do people say happy as a clam? Are clams really that happy?

Last night I had the pleasure of cooking for just my dad and me. I love cooking for him because he has no food issues and we like the same things. Usually when I cook for my family I start off with What would I like to eat? And then instantly have to rule it out because at least 66% of my family would hate it or refuse to eat it due to environmental issues. I'm serious. (Sean, I hope you still don't read this but if you do, there is no judgment, I'm just saying. And thanks for reading!) So then I get all muddled up and end up making something with a combination of no meat and no fish and no eggs and I manage to pull it off more often than sounds possible, but it makes me not as excited about cooking.
So last night I was in the mood for a cioppino style deal with crusty bread with lots of butter for slopping. And that's what I got. And bitch was it good. Kind of sea-y and tomato-y and sour and the fish kicked ass. I wish I took a picture of the raw fish because it was some of the prettiest I've seen. Tilapia filets, no bones, beautiful white and pink. It's farm raised but I think my dad and I decided that for Tilapia that would be okay because they aren't too crowded together or something? Don't hate. Also, they're from Vietnam so we're continuing a theme, but ew I guess that means they had a hell of a flight. They looked so fresh though!

Seafood in tomato and clam broth
(that's the best I could come up with. other thoughts: fish stew? seafood soup? ew)

4 T basil oil or olive oil
1 onion, cut in half, then across 4 times then slice very thinly
2 cloves of garlic, minced
2 bay leaves
salt and pepper to taste
1 T Old Bay seasoning
1/2 bottle good white wine
1 bottle clam juice
15 oz can chopped tomatoes
2 c chicken broth
1 - 1.5 lb clams
1 - 1.5 lb fish of your liking
1/2 lb shrimp, peeled and deveined
2 T butter

Heat the oil in a large heavy pot and add the onions and saute for 5 minutes. Add the garlic, bay leaves, salt, pepper and Old Bay and saute for another 5 minutes or so until softened but be careful not to burn.
Add the wine and bring to a boil and reduce a bit. Add clam juice, tomatoes with juice and chicken broth. Bring to a boil and then reduce to a simmer and cook about 20-30 minutes. Taste for seasoning.
Cut the fish into chunks and add to the broth along with the clams. Stir, then cover the pot and cook for about 5 minutes. Add the shrimp, stir and cover for about 3 minutes. Turn the heat off and check the shrimp for doneness. If you want it cooked more, just cover the pot off the heat and let steam for a couple more minutes. Serve with hot crusty sourdough bread and lots of cold butter and lemon wedges.

Note: You can adjust the amount of seafood and use whatever else you like instead such as mussles, scallops, halibut, etc, whatever looks good. Be sure your shellfish is all closed when it's raw and all opened when it's cooked. If in doubt, toss it. I've never had food poisoning and I don't intend to on my own watch.

When my dad went to get his plate he said, Oh man, that smell, it's exactly like Cape Cod. I was so proud. After I ate it, though I LOVED it, I was so hot for hours and very cranky about it. I suggest this for perhaps a cooler sort of night.