Italian Clam Soup
40 littlenech clams
1/4 cup olive oil
1 garlic clove
3 anchovy fillets, chopped
1 tbsp chopped parsley
1/2 cup dry red wine
1 tbsp tomato paste
1-1/2 cups warm water
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp oregano
8 thin slices Italian bread, fried in olive oil
Wash clams and scrub well with vegetable brush.
Place oil in large saucepan, add garlic and brown. Discard garlic. Add anchovies, parsley and wine to the oil and cook 5 minutes.
Add tomato paste, water, salt and pepper and cook 3 to 4 minutes.
Add clams, cover pan and cook until all the shells are open, or a maximum of 5 minutes. Discard any clams that do not open. Add oregano and cook 2 minutes longer.
To serve, place 2 slices of fried bread in each soup bowl; pour soup over them.