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.
