Wash the clams several times, changing the water each time.. Put into a pot with a little water, wine, laurel and thyme. After the mixture cooks for five minutes remove the clams and unshell. Set the liquid aside. In a separate dish (clay is best if you have one) in a little hot oil fry the onion, the garlic and the ham. Stir well and when the onion begins to turn golden, add the clam liquid, the clams, one and one half quarts of water, the parsley, and bread crumbs to thicken the soup.Cook for two or three minutes. Serve warm. What wine to use? a nice light white wine. Preferably the same kind you put into the soup. back to index

Basque Soup Suggested Ingedients for 5 or 6 persons bread crumbs 2 lbs clams or 2 lbs mussels 3 ounces ham cut into strips 1 onion chopped 3 garlic cloves chopped very fine bay leaf parsley chopped tomillo or thyme olive oil salt dry white wine