Florence farmer’s market.
1 large onion red or white
1 large native tomato
1 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.
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.
Add 1/2 cup blended honeydew or watermelon until smooth.
Scoop out clams from shells and discard shells and any unopened clams. Stir.
Serve in bowls with a fresh baguette. Or, try Cioppino Estivo. A richer version.