Clam Soup

Ingredients

• 4 cloves garlic
• 6 tbsp extra virgin olive oil
• 500 g cleaned littleneck clams
• 250 ml dry white wine
• 6 tbsp chopped parsley
• 500 ml water (or fish stock)
• 8 slices toasted white bread
• Pepper (freshly ground)
• Salt

Instructions

1. 1.

   Peel the garlic cloves a few hours in advance, finely chop and mix with olive oil so it can infuse. Heat the olive oil. Sauté the garlic until fragrant without browning. Add the clams to the pot and sauté briefly.

2. 2.

   Pour in the white wine, sprinkle parsley, and simmer for 3-4 minutes over low heat. Add water or fish stock and bring to a brief boil. Arrange toasted bread slices on shallow bowls, pour the hot clam soup over them, and season with freshly ground pepper and a pinch of salt.