Potatoes and clam soup
Instructions
Wash the clams, place them in a large pan with the wine.
Let them open a lively fire, then Peel and strain their cooking liquid through a fine mesh to go.
Heat in a pot with three tablespoons of olive oil, celery, onion and carrot, chopped, Brown hardly.
Add the tomatoes peeled, deprived of seeds and chopped, potatoes, peeled and cut into cubes, the clam cooking liquid and a pint and a quart of water.
Bring to a boil, add the Rosemary and Chervil, lower the heat and cook for about an hour.
Add the clams, adjust salt and pepper in moderation.
Spread the bread slices in single holsters and over pour the soup.
Serve hot at the table.
