Shellfish soup

INGREDIENTS for 4 PEOPLE 1 kg of molluscs (clams, cockles, clams, cockles), 300 g of potatoes, one medium onion, 50 g of bacon in a single slice, 5 dl of semi-skimmed milk, a tablespoon of starch, fresh or dried thyme, salt, pepper, chopped parsley.

Let clams lightly salted immersed in water for a couple of hours and then rinse well.

In a large skillet, heat 2 dl water and once reached a boil take clams, cover and let the valves of mussels open.

Let cool, drain them and recovered their water strain through a cloth textured thick to hold the sand.

Remove clams from shells, Peel the potatoes, cut them into cubes and boil for 3 minutes in salted water.

Cut the pancetta into cubes and Brown in a frying pan, then add the potatoes and cook for about 10 minutes.

Dilute the cornflour in 2 teaspoons of water and pour into the soup, stirring well.

Season with salt, pepper, thyme and let simmer until the soup is thickened.

Add the mussels and switch off the flame.

Sprinkle fresh parsley.

Let it sit for a few minutes before serving.