Then put them in a large pan with dl 1 of white wine. Let cook for 3 or 4 minutes until the valves open. Then, shell them, except 16, which will be used for final garnishing. 

Filter the liquid, put it on a high fire and let decrease of and half.

Now put in a pot extra-virgin olive oil, minced onion and celery,  one clove, gr 30 of smoked bacon cut in small cubes and let brown for a while, then add dl 3,5 of tomato sauce and dl 7 of fish soup, one leave of laurel and some drops of Tabasco. Let cook for about20 minutes, add the clams liquid. 8 little tomatoes cut in four parts, gr 200 of potatoes cut in small cubes and let cook for other 15 minutes.

Now add the clams and serve it with the whole clams left aside and, if you like, some toasted slices of bread on the bottom of the soup-plate.

Patrizia's recipes                                                            Recipe of April