|Onion||1 , peeled and chopped|
|Garlic||1 Clove (5 gm), chopped|
|Fresh thyme||1 Teaspoon|
|Canned tomatoes||1 Pound (450 Grams)|
|White wine||125 Milliliter (1/2 Cup)|
|Heavy cream||250 Milliliter (1 Cup)|
Open the clams over a bowl and reserve all the juice and meat.
Melt the butter in a large saucepan and add the onion, garlic and thyme.
Fry, stirring, until the onion is soft, then add the clams and cook for 5 minutes.
Stir in the flour, tomatoes, seasoning and clam juice.
Bring to a boil.
Remove the pan from the heat.
Either blend the soup in a blender or rub it through a sieve.
Put the soup back into the pan.
Add the wine and cream, adjust the seasoning and heat thoroughly before serving.