Potato and Clam Soup
(Zuppa di Patate e Vongole)
Ingredients:
3 and 1/4 lb (1.5 kg) clams, scrubbed
3 and 1/2 fl oz (100 ml) dry white wine
3 tablespoons extra virgin olive oil
1 celery stick, chopped
1 onion, chopped
1 carrot, chopped
4 tomatoes, peeled, seeded and chopped
2 potatoes, diced
1 fresh rosemary sprig
1 tablespoon fresh chervil leaves
4 country-style bread slices
Salt and pepper
Directions:
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.
Drain the clams, reserving the cooking liquid, and discard any that remain closed.
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.
Add the tomatoes, potatoes, reserved cooking liquid and 2 pints (1.2 liters) water.
Bring to the boil and add the rosemary and chervil, then lower the heat and simmer for about 1 hour.
Add the clams and season with salt and pepper to taste.
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. Serves 4.