Stimpson’s surfclam soup with cilantro | A WAVE OF FLAVOURS

Ingredients

• 1 kg (2 lb) fresh Stimpson’s surfclams in their shells (or a 142 g [⅓ lb] can)
• 50 ml (1.5 oz.) white wine
• 50 ml (1.5 oz.) olive oil
• 1 large onion, diced
• 2 cloves of garlic, chopped
• 1,5 l (6 cups) fish stock
• 30 ml (2 Tbsp) corn starch
• 2 egg yolks
• Juice from half a lemon
• Chopped cilantro to taste
• Croutons sautéed in butter