375 g (¾ lb) medium deveined raw shrimp, with the shell

4 cloves garlic, chopped

1 pinch crushed red pepper flakes

30 ml (2 tbsp) olive oil

1 kg (2 lb) small fresh clams, cleaned

• 5 fresh bay leaves, roughly torn or
• 1 sprig fresh thyme

Peel the shrimp. Keep the shells for the broth. Coarsely chop the shrimp and set aside in the refrigerator.

In a large saucepan, lightly brown the garlic and pepper flakes in the oil. Add the clams and bay leaves and continue cooking for about 1 minute. Add about 250 ml (1 cup) of the broth and bring to a boil. Cover and simmer until the clams have opened, about 5 minutes. Remove the clams from the broth (discard any that did not open). Set aside in a warm bowl.

Add the shrimp shells and the remaining chicken broth to the clam broth. Bring to a boil and simmer for about 5 minutes. Line a sieve with a sheet of paper towel or cheesecloth. Strain the broth into a small saucepan and keep warm. Discard the shells.

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