Zuppa di Vongole

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 48 clams
 * ¾ bottle white wine
 * 2 leeks
 * 1 small white onion
 * 1 clove garlic
 * 1 quart fish stock
 * 2 peeled chopped tomatoes
 * 1 small bunch marjoram
 * ¼ cup celery leaves
 * ¼ cup croutons

Directions

 * 1) Place clams in saucepan and pour wine over then allow cooking until clams have opened. Drain well.
 * 2) Set aside cooking liquid and remove empty half shells.
 * 3) Chop leeks and onion then add garlic and sauté this mixture in a saucepan with good oil.
 * 4) Add liquid from clams and fish stock, tomato, marjoram and celery leaves.
 * 5) Let bubble fast for 10 minutes then remove garlic and stir claims into soup.
 * 6) Serve immediately.