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1
Preheat the oven to 350 degrees.
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2
In a bowl, toss the bread cubes with 3 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
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3
Spread the bread on a baking sheet and toast until golden, watching carefully.
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4
Set aside.
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5
In a large saucepan or stockpot, combine the wine and the clams.
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6
Cover the pan and, over medium high heat, cook the clams, shaking the pan occasionally, for about 10 minutes.
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7
Remove the clams to a bowl with a slotted spoon, discarding any that have not opened.
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8
Add the mussels and cook in the same way, again discarding any that do not open.
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9
Transfer the mussels to the bowl with the clams, and remove all the meat from the shells.
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10
Set the shellfish aside.
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11
Discard the shells and add the liquor from the bowl back into the pan with the wine.
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12
Strain the cooking water through a fine strainer lined with cheesecloth, return it to a clean pan, and add the clam juice.
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13
Meanwhile, in a mortar and pestle or a food processor, process the cilantro, garlic, and 3/4 teaspoons salt to a paste.
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14
Transfer the mixture to a large, heated serving tureen with a lid and stir in the remaining 3 tablespoons olive oil.
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15
Bring the wine and clam juice mixture back to a simmer and add the cooked shellfish and the raw shrimp.
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16
Simmer for 3 minutes, add the bread chunks and stir for 2 minutes more, or until the soup is very hot.
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17
Drizzle the egg mixture over the top, stirring slowly in a circle.
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18
Immediately pour the simmering mixture into the tureen, stir to mix, and ladle the soup into heated bowls at the table.
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19
Garnish with a sprig of cilantro.
