Zuppa di Telline/Vongole/Cozze/Cannolicchi

Of the four bivalves listed in the title of this recipe the best for the purpose are probably telline but all will make an excellent soup in accordance with the same basic instructions. The principle is simple. Prepare a well-flavoured liquid or sauce (in which olive oil, garlic, tomatoes and herbs should figure) in the bottom of a large pan; put the bivalves in on top of this and continue heating until they open, releasing their own juices into the cookin