Clams and Mussels Soup, with Cream and Saffron by Dom Capossela

Serves 4

Add a cup of water to a large pot [or a wok] and bring to a boil.
Wash 12 little neck clams and add the clams to the pot.
Wash the mussel shells and add the mussels to the pot.
Continue the boil, removing the shellfish as they open and reserve, keeping them warm in a warm oven [160*)

Add 1 cup dry white wine and
1 cup of dashi or fish soup.
1 cup of heavy cream

Add:
1t of saffron
3TB butter
¼ cup of garlic olive oil
½ cup finely chopped fresh chives

Bring the pot to a simmer and cook for 1 minute.

Fill four soup bowls with the shellfish
Pour the broth over the shellfish and serve hot.