Clam Soup (Zuppa di vongole)

Name: Clam Soup
Yield: 4
Ingredients: 1,200 kg of clams; 1 small onion, chopped; 3 cloves of garlic; 1 bay leaf; 1 sprig of parsley; 1 sprig of oregano; 1 cup of white wine; For the soup:; 2 1/2 tablespoons of butter; 1 stalk of celery, diced; 2 tablespoons of carrot, diced; 1 cup of fish broth (see recipe below); 1/4 cup of butter; some sprigs of chives (optional)

1
1,200 kg of clams
2
1 small onion, chopped
3
3 cloves of garlic
4
1 bay leaf
5
1 sprig of parsley
6
1 sprig of oregano
7
1 cup of white wine
8
For the soup:
9
2 1/2 tablespoons of butter
10
1 stalk of celery, diced
11
2 tablespoons of carrot, diced
12
1 cup of fish broth (see recipe below)
13
1/4 cup of butter
14
some sprigs of chives (optional)

Ingredients

1
1,200 kg of clams
2
1 small onion, chopped
3
3 cloves of garlic
4
1 bay leaf
5
1 sprig of parsley
6
1 sprig of oregano
7
1 cup of white wine
8
For the soup:
9
2 1/2 tablespoons of butter
10
1 stalk of celery, diced
11
2 tablespoons of carrot, diced
12
1 cup of fish broth (see recipe below)
13
1/4 cup of butter
14
some sprigs of chives (optional)

Directions

1
Rinse the clams under cold water
2
Place them in a pot with the garlic, parsley, bay leaf, and oregano
3
Add the white wine and bring to a simmer
4
Cover and cook for several minutes, stirring occasionally, until the clam shells are open
5
Remove from heat and take out the clams from their shells
6
Reserve the clams warm, some
7
Make the soup: first reduce the broth obtained during cooking, place it in a container, and add all fish broth. Reserve
8
In a pot, melt the butter and sauté the vegetables for a few minutes, then add the white wine and let it reduce
9
Add the reserved broth and bring to a boil
10
Add the butter and stir well
11
Add the reserved clams
12
Serve the soup in warm bowls and garnish with chive leaves
13
Serve 4.