INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 1145
Calories From Fat: 20
Total Fat: 2.1g
Cholesterol: 2.3mg
Sodium: 596.1mg
Potassium: 1555.7mg
Carbohydrates: 44.6g
Fiber: 2.1g
Sugar: 17.3g
Protein: 7.8g