Chilli clam broth

serves six

ingredients; 2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves,crushed 2 fresh chillies, seeded and finely chopped 1 cup dry white wine 14oz can plum tomatoes,drained 1 large potato, about 9oz, peeled and diced 1 2/3 cup fish stock 3lb fresh calms 1tbsp chopped fresh coriander 1 tbsp chopped flat leaf parsley salt lime wedges to garnish method; 1-Heat the oil in a pan, Add the onion and saute for 5 minutes over a low heat. Stir in the garlic and chillies and cook for a further 2 minutes. pour in the wi ne and bring to boil, then simmer for 2 minutes. 2-Add the tomatoes, diced potato and stock. Bring to boil,cover and lower the he at so that the soup simmers. 3-Season with salt and cook for 15 minutes, until the potatoes are begining to b reak up and the tomatoes have made a rich sauce. 4- Meanwhile, wash the clams thoroughly under cold running water. Gently tap any that are open and discard them if they do not close. 5-Add the clams to the soup, cover and cook for about 3-4 minutes or until the c lams have opened, then stir in the chopped herbs. Season with salt to taste. 6- Check over the clams and throw away any that have failed to open. Ladle the s oup into warmed bowls. Offer the lime wedges seperately to be squeezed over the soup just before eating.