Prep
35 minCook
1 hrLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 1.5 kg/3 1/4 lb clams, scrubbed | |
| 100 ml/3 1/2 fl oz dry white wine | |
| 3 tablespoons olive oil 1 celery stick, chopped | |
| 1 onion, chopped 1 carrot, chopped | |
| 4 tomatoes, peeled, de-seeded and chopped 2 potatoes, diced | |
| 1 sprig fresh rosemary 1 tablespoon fresh chervil leaves | |
| 4 country-style bread slices salt and pepper |
| 1. | Discard any clams with broken shells or that do not shut immediately when sharply tapped. Place the clams in a large frying pan, add the wine and cook over a high heat for about 5 minutes until the shells open. |
| 2. | Drain the clams, reserving the cooking liquid, and discard any that remain closed. |
| 3. | Remove the clams from their shells and strain the cooking liquid through a fine strainer. Heat the olive oil in a saucepan, add the celery, onion and carrot and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned. |
| 4. | Add the tomatoes, potatoes, reserved cooking liquid and 1.2 litres/2 pints water. |
| 5. | Bring to the boil and add the rosemary and chervil, then reduce the heat and simmer for about 1 hour. Add the clams and season with salt and pepper to taste. |
| 6. | Remove and discard the rosemary sprig. Put a slice of bread on the base of each of four soup bowls and ladle in the soup. |
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