Creamy Zucchini and clams

For the soup

4 medium Zucchini

5 tablespoons of olive oil

2-3 potatoes, shallot 1

1 glass of white wine

Croutons

For clams

500 grams of clams

Oil, garlic and chilli

Procedure

In a pan Saute finely chopped shallots, add the potatoes cut into small enough wet handles it all with half a glass of wine, add salt and cook over high heat for 5-8 minutes.

Then, add the courgettes into slices and cook until they are softened by wetting with the remaining wine.

In another pan put the oil to heat, garlic and chili pepper, toss the clams and let them open a high flame.

Take the courgettes and potatoes, place them in a blender, adding the liquid leaked from the clams, and blend until obtaining a cream.

On a plate, put some toast breads, adding shelled clams, decorating with a drizzle of raw oil and a few still in clam shell.