|Hard shell clams||1 Dozen|
|Water||795 Milliliter (3 Cups Plus 3 Tablespoon)|
|Yellow onion||1 Large, sliced|
|Stalk celery||1 , chopped|
|Dry white wine||250 Milliliter (1 Cup)|
|Dried thyme||1⁄4 Teaspoon (1 Milliliter)|
|Red snapper/Cod / striped bass fillets||1 Pound, skinned (450 Gram)|
|Fresh mushrooms||6 Ounce, thinly sliced (170 Gram)|
|Green onions||5 , thinly sliced|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Hot red pepper sauce||1⁄4 Teaspoon (1 Milliliter)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Whipping cream||125 Milliliter (1/2 Cup)|
Scrub clams with stiff brush under cold running water.
Soak dams in large basin of cold water 30 minutes.
Lift out clams; discard water.
Repeat soaking 2 more times.
Combine clams and 2 tablespoons (30 mL) of the water in large saucepan.
Cook covered over medium heat just until clams open, 5 to 10 minutes.
Check frequently and remove clams as they open so they don't overcook.
Discard any clams that fail to open.
Strain clam broth through triple thickness of dampened cheesecloth; reserve.
Rinse clams; reserve.
To make court bouillon: Combine yellow onion, celery, 3 cups (750 mL) of the water, the wine, parsley and thyme in medium noncorrosive saucepan.
Heat to simmering.
Simmer 30 minutes.
Do not boil.
Strain bouillon; discard solids.
Combine fish fillets with bouillon in saucepan.
Cook over low heat just until fish is opaque, about 5 minutes.
Remove fish with slotted spoon to plate; reserve.
Saute mushrooms and green onions in oil in small noncorrosive Dutch oven over medium heat until mushrooms are tender, 4 to 5 minutes.
Stir in reserved bouillon, reserved clam broth, the salt, pepper and pepper sauce.
Mix cornstarch and remaining 1 tablespoon (15 mL) water in cup until smooth; stir into soup.
Simmer over low heat, stirring frequently, 5 minutes.
Remove from heat Flake reserved fish with fork; add to soup.
Stir cream into soup.
Remove half the clams from their shells and discard shells; add clams to soup.
Add remaining clams, still in their shells, to soup.
Heat over medium-low heat just until soup is hot; do not boil.