Ingredients

• 1 Kg purged and washed clams
• 250 g mascarpone
• 4 pcs slices of bread without crust
• tarragon
• garlic
• pepper
• dry white wine
• extra virgin olive oil

For the recipe for sautéed clams in white soup, cut the slices of bread into sticks and toast them in a pan with a little oil. Heat 2 tablespoons of oil and 1 clove of peeled garlic in a saucepan, then remove them; add the clams, 1/2 glass of white wine, cover with the lid and let them open: it will take 4-5 minutes. Strain the clam cooking liquid, pour 300 g into a saucepan and let it heat up. Add the mascarpone and mix it with a whisk. Pepper and cook for 5 minutes. Serve the clams, partially shelled, in the soup, adding tarragon leaves; accompanied with toasted bread sticks.

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