Clam Soup Portuguese Style

Brush the clams under cold water. Trim the parsley, set aside a few leaves and chop the rest. Peel and chop the shallot and garlic.

In a casserole, sweat the shallot and garlic with a spoonful of olive oil, then add the clams. Sweat for another 3 minutes, season with pepper and add a spoonful of chopped parsley.

Mix the sausage meat, the egg yolk, two spoonfuls of chopped parsley, the crushed hazelnuts, salt and pepper. Shape them into balls. Brown them with the broken rosemary and a spoonful of oil for 3 minutes over high heat.

Degrease the pan, pour in the white wine and bring to a boil. Add the clams and the stock.

Bring to a boil for 4 minutes. Pour the soup into plates and sprinkle with parsley. Serve with toasted baguette slices with garlic.