Clam and Brussels spouts Soup

For Four:
1/2 Ib Clam in shell
1/3 Ib Brussels sprouts
1/3 Onion
1/4 Carrots
1/2 Potato
1 clove Garlic
3-1/2 C Chicken broth
2 T White wine
1 Bay leaf
2 t E.V.O.O.
1/4 t Salt
Pepper to taste

1:Cut Brussels sprouts in half. Slice Onion, Carrots. Cut potato to cubes and keep them in water. Chop garlic fine.

2:Cook Clam with 1 T of wine and bay leaf with the lid on till the clam opens. Take them out to a dish with the liquid.

3:Sauté Garlic with E.V.O.O., add Brussels sprouts and continue to sauté till the Brussels sprouts turns light color. Add remaining white wine and continue to cook with a lid on. Take them out to a dish.

4:Sautee Onion and carrots till tender, then add potato and continue to sauté Add chicken broth and clam juice to cook.

5:Add Brussels sprouts and calm. Add salt and pepper to taste.