The Hirshon Sardinian Sa Fregula Con Vongole

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Wash clams thoroughly with fresh water. Place clams in a large pot with the clam juice. Heat until clams open. Separate the clams from the juices.
Pass juice through a sieve lined with cheesecloth to remove any sediment and impurities. Reserve juice. Set clams aside and keep warm.
Bring remaining chicken stock to a boil.
Heat ¼ cup of olive oil over a medium heat in a large pot (terra cotta if possible). Add sliced garlic, parsley, Mirto (if using) and crushed red pepper and sauté until garlic is tender, approximately one minute.
Add the natural clam juice and boiling chicken stock. Add salt to taste (carefully, since the natural juice is already salty).
Bring to a boil, add fregula, pinch of saffron and chopped tomatoes and cook 10 minutes on a medium heat. Stir frequently to prevent sticking. (Add more stock if broth seems dry).
In the meantime, cover bread slices with grated Fiore Sardo cheese to taste. Place under broiler until cheese melts, bubbles and lightly browns.
Remove soup from heat and add/stir in lemon zest. Divide clams among bowls, placing around rim. Fill with the soup. Add toasted cheese croutons. Drizzle with remaining extra virgin olive oil.