1 Melt butter in a large pot over medium heat. Add the onion and celery and cook, covered, over low heat for 25 minutes. Add all remaining ingredients except the clams and cook semi-covered for 30 minutes or until the potatoes are soft.
2 Meanwhile, scrub the clams and place them in a pot with a little water. Steam over medium heat until they open. Remove the clams from their shells and reserve the cooking liquid. Chop the clams and add them and the liquid to the soup.
3 Correct the seasoning and serve very hot.
Advice of Wine to combine
Suggest from Sommelier
This full-flavored soup is perfect for recovering from the "night before. The flavor of clams, complemented by the sweetness of the dish requires a wine that is big, fruity, and well-rounded, such as an un-oaked varietal Chardonnay to heighten the characteristics of the dish – the younger the better.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.