Wednesday Florence farmer’s market. Coarsely chop one large onion red or white; a large native tomato; an orange or yellow bell pepper. Brown in a little olive oil in a stock pot. Add chunks of meat from a firm white fish (monk, grouper, hake), a dozen cherry stone clams from the Atlantic brought in same-day. Season with fresh chopped chives and ground white pepper. Cover with a little water. Bring to quick boil then cover and simmer for 10 minutes until clams open. Clam juice will add to broth. Blend unseeded chunks from half a honeydew or quarter watermelon until smooth. Add for a balanced sweetness. Scoop out clams from shells and discard shells and any unopened. Stir.
Serve in bowls with a fresh baguette.