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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