Brodetto di Cozze e Vongole con Bruschetta di Erbe (Steamed Clam and Mussel Soup)

Ingredients

• 56 ounce tomatoes whole crushed peeled canned
• 0.5 medium carrots shredded finely
• 1 teaspoon chili flakes hot
• 4 servings coarse salt 
• 4 slices crusty peasant bread 
• 2 cups cooking wine dry white
• 0.3 cup olive oil extra virgin 
• 4 tablespoons olive oil extra virgin for bruschetta plus more
• 1 tablespoon basil mixed fresh chopped
• 3 tablespoons thyme leaves dried fresh chopped
• 2 cloves garlic thinly sliced
• 4  garlic cloves peeled thinly sliced
• 20  littleneck clams scrubbed drained
• 20  mussels scrubbed
• 1  onion spanish chopped
• 1 bunch parsley italian finely chopped
• 4 servings salt to taste
• 2  scallions thinly sliced

Equipment

• bowl
• frying pan
• sauce pan
• grill

Directions

1. /2 cup basic tomato sauce, recipe follows;
2. Place a 12 to 14-inch saute pan over medium high heat and heat the oil until smoking.
3. Add the scallions, the garlic and the chili flakes and cook until soft and light golden brown, about 1 minute.
4. Add the clams and mussels and stir to mix.
5. Add the wine and tomato sauce, cover and cook until clams and mussels are all open, about 5 to 6 minutes. Meanwhile, grill or toast the bread until quite dark.
6. Remove and drizzle with extra virgin olive oil.
7. Sprinkle with chopped herbs and some coarse salt.
8. Remove lid from clam pan, add parsley and stir through. Divide the broth, the clams and the mussels among 4 bowls, top with bruschetta and serve.;
9. In a 3-quart saucepan, heat the olive oil over medium heat.
10. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
11. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
12. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.