Clam Soup

Instructions

1. 1

   Rinse the clams under cold water and discard any broken shells.

2. 2

   Heat the olive oil in a large pot over medium heat.

   Tip: Use a large pot to prevent the soup from boiling over.

3. 3

   Add the onion, carrot, and celery and cook until the vegetables are tender, about 5 minutes.

   Tip: Mince the onion, carrot, and celery for a more even flavor.

4. 4

   Add the garlic and cook for 1 minute, until fragrant.

   Tip: Don't burn the garlic, as it can be overpowering.

5. 5

   Add the tomato paste, thyme, and basil, and cook for 1 minute, stirring constantly.

   Tip: Use a wooden spoon to stir the soup and prevent scorching.

6. 6

   Add the clams, chicken broth, white wine, lemon juice, salt, and pepper. Stir to combine.

   Tip: Don't add the clams until the soup is hot, as they may not open.

7. 7

   Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes, or until the clams are open.

   Tip: Use a timer to ensure the soup is cooked for the right amount of time.

8. 8

   Serve the soup hot, garnished with chopped parsley or chives if desired.

   Tip: Ladle the soup into bowls and serve immediately.

9. 9

   Serve the soup with crusty bread or crackers, if desired.

   Tip: The bread will help to soak up the flavorful broth.