Soup a La Marinara

This is a very traditional Spanish recipe. I posted this by request and it is not one of my favorites but it is traditional. Vary your seafood to suit your taste

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 2  dozen butter clams (fresh or frozen)
• 2  dozen mussels (may be frozen)
• 2  dozen  razor clams (substitute with butter clams)
• 1 3⁄4 pints water
• 5  ounces  day-old white bread, slices
• 1  cup  chopped onion
• 2  tablespoons olive oil
• 4  garlic cloves, finely chopped
• 3  tablespoons fresh parsley, chopped
• 2  bay leaves
•  salt & pepper
• 4  eggs

Directions

1. Bring the water to a boil& add the seafood
2. Cook until all the shells are open; discard any unopened shells.
3. Remove meat and discard the shells.
4. Save the stock and strain.
5. Bring the stock to a boil and add the bread slices.
6. cook 20 minutes.
7. Meanwhile saute the onion, garlic& parsley in the oil until onion is golden.
8. Add to the seafood stockpot.
9. Pour even portions into 4 soup bowls and crack a raw egg in each bowl, have the soup very hot so it poaches the egg.
10. Serve.