ADRIATIC CLAM SOUP

If you like clams, you will adore this appetizing preparation. Leftover sauce should be reduced and used over pasta.

4 pounds clams in shells, the smallest you can get
2 cups dry white wine
2 tablespoons olive oil
3 garlic cloves, finely chopped
4 anchovy fillets, chopped
2 ripe tomatoes, seeded and diced
¼ cup red wine vinegar
1 cup Basic Fish Broth,
1 (15-ounce) can imported Italian plum tomatoes with juice, put through a sieve or food mill to remove the seeds
Salt and pepper to taste
2 tablespoons chopped parsley
8 slices Italian bread, toasted

Soak the clams in cold salted water 20 minutes, then rinse and scrub thoroughly under cold running water. Put the clams in a large skillet. Add the wine and 1 tablespoon of the oil and cover the skillet. Cook over high heat until the clams open. With a slotted spoon, transfer the clams to a bowl. Discard any clams that do not open. Strain the liquid through paper towels to remove any sand, and set aside.
Wipe the skillet with paper towels and add the remaining oil. Heat the oil and add the garlic and anchovies. Cook over medium heat until the garlic begins to color, about 1 minute. Add the diced tomatoes and cook, stirring, 2 to 3 minutes. Add the vinegar; cook until it is almost all evaporated.
Add the fish broth, the strained tomatoes and reserved clam liquid. Season with salt and pepper. Cook uncovered over medium heat, stirring, 6 to 8 minutes. Stir in the parsley and add the clams. Cook briefly until clams are well coated with the sauce, about 1 minute. Serve with the Italian bread.