Tuscan Clam & Zucchini Soup, or aquacotta di mare, is a refreshing summer soup, served cold or warm, of baby clams, grated zucchini, lemon zest, lemon juice, and herbs. From Maxine Clark's "Flavors of Tuscany." It may sound bland but trust me on this one!

TUSCAN CLAM & ZUCCHINI SOUP RECIPE

from Maxine Clark's "Flavors of Tuscany"

Ingredients
1.5 pounds baby clams or cockles
1.5 pounds zucchini, grated
1 large garlic clove, minced
3 tbsp olive oil
1 tbsp chopped fresh oregano, marjoram, or nepitella
4 cups of water
slices of toasted country bread
1 large garlic clove
olive oil for drizzling

Recipe summary: clean the clams & remove the dead ones. Add the clams to a large pot over medium high heat and cover for 3ish minutes, until the clams open up and release their juices. Transfer clams and juices to a bowl. Heat olive oil and add the garlic. Cook for 1 minute and add the zucchini, lemon zest, and chopped herbs. Season with salt and pepper and stir everything together. Add 4 cups of water and bring to a simmer. Cover and cook for a few minutes until zucchini is cooked all the way through. Remove the meat from half the clams. Add the clam juice and reserved meat to the soup, along with lemon juice to taste, and stir well. Stir in the clams still in their shells and make final seasoning. To serve, rub toasted slices of bread with the garlic clove and place a slice in the bottom of the bowl. Ladle soup over the bread and drizzle with fresh olive oil. Enjoy warm or cold.