FOR THE TOMATO JELLY
Step 1
Cut the cherry tomatoes in half, arrange them on a baking tray, season them with a pinch of salt, icing sugar, a drizzle of oil and a clove of garlic and cook them in the oven at 200°C for 30 minutes. You will get confit cherry tomatoes; blend them with an immersion blender.
Step 2
Cut the bread crumbs into cubes no larger than 5 cm and toast them in the oven at 180°C for 10 minutes.
Step 3
Blend the celery and onion cut into pieces with 250 g of oil in a blender until you obtain a smooth mixture. Pour the mixture into a large saucepan and cook it for 3-5 minutes, like a normal sauté. Add the toasted bread cubes, mix everything together and cook over a low heat for 10 minutes. Then add the peeled tomatoes and the blended confit tomatoes, season with salt and continue cooking for approximately 1 hour and 20 minutes, over a delicate heat, stirring occasionally to prevent the porridge from sticking to the bottom of the pan.
FOR THE CLAMS
Step 4
Heat 30 g of oil in a pan, flavor it with a clove of garlic and 4-5 stalks of parsley; leave to brown, then add the clams, previously purged in water and salt; let them heat up, add the white wine, then cook them
open over high heat. Shell the clams and filter the cooking liquid, then season them with a spoonful of chopped parsley.
Step 5
Distribute the hot tomato soup onto the plates, placing the clams with their sauce on top.