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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 Tbsp.
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3
of the extra virgin olive oil, 1/2 tsp.
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4
salt and 1/4 tsp.
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5
pepper.
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6
Spread the bread on a baking sheet and toast till golden brown, watching carefully.
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7
Set aside.
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8
In a large saucepan or possibly stockpot, combine the wine and the clams.
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9
Cover the pan and, over medium-high heat, cook the clams, shaking the pan occasionally, for about 10 min.
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10
Remove the clams to a bowl with a slotted spoon, discarding any which have not opened.
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11
Add in the mussels and cook in the same way, again discarding any which don't open.
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12
Transfer the mussels to the bowl with the clams, and remove all the meat from the shells.
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13
Set the shellfish aside.
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14
Throw away the shells and add in the liquor from the bowl back into the pan with the wine.
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15
Strain the cooking water through a fine strainer lined with cheesecloth, return it to a clean pan, and add in the clam juice.
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16
Meanwhile, in a mortar and pestle or possibly a food processor, process the cilantro, garlic, and 3/4 tsp.
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17
salt to a paste.
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18
Transfer the mix to a large, heated serving tureen with a lid and stir in the remaining 3 Tbsp.
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19
extra virgin olive oil.
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20
Bring the wine and clam juice mix back to a simmer and add in the cooked shellfish and the raw shrimp.
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21
Simmer for 3 min, add in the bread chunks and stir for 2 min more, or possibly till the soup is very warm.
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22
Drizzle the egg mix over the top, stirring slowly in a circle.
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23
Immediately pour the simmering mix into the tureen, stir to mix, and ladle the soup into heated bowls at the table.
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24
Garnish each with a sprig of cilantro.
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25
This recipe yields 6 servings.
