Categories: Fish/sea, Soups/stews 
      Yield: 4 servings 
  
     48 ea Clams                               1 qt Fish stock 
    3/4 ea Bottle white wine (1 liter)         1 x  Peeled, chopped tomato 
      1 x  Leek                                1 x  Small bunch marjoram 
      1 x  Small onion                         1 x  Leaf of celery 
      1 x  Clove garlic                        4 x  Crusts of bread (croutons) 
  
  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."