INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees. In a bowl, toss the bread cubes with 3
tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Spread the bread on a baking sheet and toast until golden, watching
carefully. Set aside. In a large saucepan or stockpot, combine the wine and
the clams. Cover the pan and, over medium highheat, cook the clams, shaking
the pan occasionally, for about 10 minutes. Remove the clams to a bowl with
a slotted spoon, discarding any that have not opened. Add the mussels and
cook in the same way, again discarding any that do not open. Transfer the
mussels to the bowl with the clams, and remove all the meat from the
shells. Set the shellfish aside. Discard the shells and add the liquor from
the bowl back into the pan with the wine. Strain the cooking water through
a fine strainer lined with cheesecloth, return it to a clean pan, and add
the clam juice. Meanwhile, in a mortar and pestle or a food processor,
process the cilantro, garlic, and 3/4 teaspoons salt to a paste. Transfer
the mixture to a large, heated serving tureen with a lid and stir in the
remaining 3 tablespoons olive oil. Bring the wine and clam juice mixture
back to a simmer and add the cooked shellfish and the raw shrimp. Simmer
for 3 minutes, add the bread chunks and stir for 2 minutes more, or until
the soup is very hot. Drizzle the egg mixture over the top, stirring slowly
in a circle. Immediately pour the simmering mixture into the tureen, stir
to mix, and ladle the soup into heated bowls at the table. Garnish with a
sprig of cilantro. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK,
G.P., All Rights Reserved
Recipe By     : TOO HOT TAMALES SHOW #TH6194
Posted to MC-Recipe Digest V1 #287
Date: Sat, 09 Nov 1996 08:27:59 -0600
From: Pat Asher <asher@mcs.com>

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