• 1 kg Mussel

  • 1 kg Small Clam

  • 6 tablespoons Olive Oil

  • 6 Garlic Cloves peeled-5 chopped

  • 1 tablespoon dried Oregano

  • 2 small Dried Chilli's crumbled

  • 600 g tin plum tomatoes

  • Maldon salt and freshly ground Black pepper

  • 250 g white wine

  • 6 Slices sourdough bread

  • 3 tablespoons fresh Flat-leaf parsley chopped

  • Extra Virgin Olive Oil

  • Aioli


  • 1.

    Heat half the olive oil in a thick-bottomed saucepan, fry half the chopped garlic, the oregano and chilli.

  • 2.

    Fry to combine and cook the garlic.

  • 3.

    Stir in the tomatoes with half their juices, breaking them up.

  • 4.

    Add salt and cook for 20 minutes to reduce to a thickish sauce. Season with pepper.

  • 5.

    In a separate large saucepan with a lid heat the remaining olive oil, add the remaining chopped garlic and let it colour for a minute, then add the clams, mussels and the wine.

  • 6.

    Cover and cook, shaking the pan to open the clams, about 3-5 minutes. You may have to do this in batches.

  • 7.

    Drain the liquid from the clams and pass through a fine sieve.

  • 8.

    Allow the clams and mussels to cool, then remove two-thirds of them from their shells.

  • 9.

    Add the clam liquid to the tomato sauce. Stir to combine and keep hot.

  • 10.

    Toast the bread on both sides.

  • 11.

    Rub one side with the remaining whole garlic and set aside.

  • 12.

    Add the clams and mussels, shelled and unshelled, to the soup.

  • 13.

    Test for seasoning.

  • 14.

    Bring to simmering point, remove and stir in the parsley.

  • 15.

    Ladle soup into serving dish.

  • 16.

    Garnish with bruschetta, drizzle bruschetta with aioli.

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