INGREDIENTS (4 servings)

1 lb of clams / 1 shallots / 4-5 zucchini / vegetable broth / thyme / garlic / parsley / 1 glass of white wine / 1.5 oz of milk / extravirgin olive oil / salt

Clean the clams for at least 30 minutes in a bowl with salted water. Slice the shallots and brown it in an oiled pan. Add the zucchini, cut in small cubes. Pour the broth to cover the zucchini, add the thyme and let it cook. In a second hot pan, let the clams open with oil, garlic and parsley, then simmer with white wine. Once the zucchini are soft, add the milk, and blend everything with a mixer. Add salt and a bit of the cooking juice of the clams to season the soup. Serve the zucchini soup with the sauté clams.