5-6 dozen soft clams in the shell, prepared for cooking
1-1/2 cups boiling water
1/3 cup olive oil
3 cloves garlic, peeled and crushed
1/2 cup minced parsley
1/2 cup minced fresh coriander leaves or 2 T. minced carrot tops
1/8 teaspoon pepper
1/2 teaspoon salt
Place clams in a very large, deep kettle, add all remaining
ingredients, cover and steam over moderate heat 5-10 minutes (until shells open).
Discard any that do not open.
Serve clams in shells in soup bowls, topped with some of the broth. Serve with hot
French bread. Serves 4.