Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

48 ea Clams 1 qt Fish stock
3/4 ea Bottle white wine (1 liter) 1 x Peeled, chopped tomato
1 x Leek 1 x Small bunch marjoram
1 x Small onion 1 x Leaf of celery
1 x Clove garlic 4 x Crusts of bread (croutons)

From the Grand Dictionnaire de Cuisine, 1873: via Elizabeth David's
ITALIAN FOOD. "Into a saucepan put 4 dozen *vongole* or small clams
(cockles or mussels can be used as well). Pour over them three-quarters
of a bottle of white wine and let them cook until they have opened. Drain
them, setting aside the liquid in which they have cooked, and remove the
empty half-shells. -- Chop the white part of a leek with a small onion,
add a clove of garlic, and saute this mixture in a saucepan with good oil,
add the liquid from the clams, and a quart of fish stock; add a peeled
and chopped tomato, a bouquet of marjoram, and a few green leaves of
celery. Let this bubble fast for ten minutes, remove the bouquet and the
garlic, stir the clams into the soup, and pour it into the tureen. Serve
separately small croutons of bread fried in oil."

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