MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Clam And Zucchini Soup
 Categories: Italian, Soups
      Yield: 1 Batch
 
    750 g  Fresh baby clams or cockles
           -in shell; cleaned
      3 tb Extra virgin olive oil
      1 cl Garlic; finely chopped
    750 g  Zucchini; roughly grated
      1    Unwaxed lemon; finely grated
           -zest and freshly squeezed
           -juice of
      1 tb Fresh marjoram; oregano, or
           -nepitella; chopped
      1 l  Vegetable stock or water
      4 sl Country bread; thick,
           -toasted
      1 cl Garlic; peeled and bruised
           Extra virgin olive oil; to
           -drizzle
           Sea salt and freshly ground
           -black pepper
 
  Put the clams in a saucepan and set over a high heat. Cover and cook
  for a few minutes until they open. Take off the heat, tip into a
  colander placed over a bowl to catch the juices. Reserve the juice
  and remove half the clams from their shells, keeping the remaining
  clams in their shells.
  
  Heat the olive oil in the same saucepan and add the garlic. Cook
  gently until golden but not brown. Add the courgettes, lemon zest,
  and marjoram and turn in the oil and garlic until coated. Pour in the
  stock, season lightly and bring to a simmering point, cover and
  simmer for about 10 minutes or until the courgettes are cooked. Add
  the reserved class juices and the reserved clam meat. Taste and
  season with salt and pepper, and lemon juice to taste. Gently stir
  in the reserved clams in their shells and heat through.
  
  To serve, rub the toasted bread with garlic, place a slice in each
  bowl and ladle on the soup. Drizzle each serving with olive oil and
  serve immediately.
  
  Recipe by Flavours of Tuscany by Maxine Clark, 2006
 
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