Soup a La Marinara

Ingredients

• 2 dozen butter clams (fresh or frozen)
• 2 dozen mussels (may be frozen)
• 2 dozen razor clams (substitute with butter clams)
• 1 3/4 pints water
• 5 ounces day-old white bread, slices
• 1 cup chopped onion
• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 3 tablespoons fresh parsley, chopped
• 2 bay leaves
• salt & pepper
• 4 eggs

Directions

1. 1

   Bring the water to a boil& add the seafood

2. 2

   Cook until all the shells are open; discard any unopened shells.

3. 3

   Remove meat and discard the shells.

4. 4

   Save the stock and strain.

5. 5

   Bring the stock to a boil and add the bread slices.

6. 6

   cook 20 minutes.

7. 7

   Meanwhile saute the onion, garlic& parsley in the oil until onion is golden.

8. 8

   Add to the seafood stockpot.

9. 9

   Pour even portions into 4 soup bowls and crack a raw egg in each bowl, have the soup very hot so it poaches the egg.

10. 10

    Serve.