How to make
Put the clams in water with a spoonful of salt dissolved in it. That way they will throw out the sand they contain.
Chop the leek, zucchini and onion and stew them for 10-15 minutes in olive oil over moderate heat.
Cut the potato into pieces and put it with the other vegetables over the heat for 4-5 minutes.
Pour the chicken broth and cook with the lid on for 20 minutes.
Meanwhile, prepare the broccoli by cutting it into small pieces. Put water with a little salt on the stove and when it boils over high heat, add the broccoli pieces and cook for 9-10 minutes. Strain and cover with cold water to stop the cooking process and prevent them from softening too much.
Wash the clams well and if necessary rinse them with a few more waters, until they stop releasing sand.
When the soup is almost ready, add fresh parsley, black pepper and blend. If desired, dilute with a little water. Add the clams and boil them, until they open up. You can also make them separately, steamed or in a pan with a little olive oil.
Serve the delicious soup warm by adding broccoli to each portion and sprinkling it with quality olive oil. The leek soup with clams and broccoli is ready.
Enjoy your meal!
