Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.

Ingredients Edit

Directions Edit

  1. Place clams in saucepan and pour wine over then allow cooking until clams have opened. Drain well.
  2. Set aside cooking liquid and remove empty half shells.
  3. Chop leeks and onion then add garlic and sauté this mixture in a saucepan with good oil.
  4. Add liquid from clams and fish stock, tomato, marjoram and celery leaves.
  5. Let bubble fast for 10 minutes then remove garlic and stir claims into soup.
  6. Serve immediately.

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