Potato and Clam Soup
Recipe first for 4 people based on Clams with tomato - cooking method pan.
Preparation:
Preparation: Wash the clams well, put them in a large pan with the wine. Let them open over high heat, then shell them and filter their cooking liquid through a fine-mesh strainer. Heat three tablespoons of oil in a saucepan with the chopped celery, onion and carrot, and lightly brown. Add the peeled, seeded and chopped tomatoes, the peeled and diced potatoes, the cooking liquid from the clams and a liter and a quarter of water. Bring to the boil, add the rosemary and chervil, lower the heat and cook for about an hour. Add the clams, season with salt and pepper in moderation. Distribute the slices of bread in the individual bowls and pour the soup on top. Serve it hot at the table.
Ingredients:
Ingredients: 1500 G Clams - 2 Potatoes - 4 Red Tomatoes - 1/2 Glass Dry White Wine - 4 Slices Homemade Bread - 1 Onion - 1 Stick Celery - 1 Carrot - 1 Sprig Rosemary - Some Chervil Leaves - 3 Tablespoons Olive Oil - Salt and pepper
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