Preheat over to 350 degrees F. In a roasting pan, combine all ingredients except the salt. Place in oven uncovered for 1 ˝ hours. Remove from oven and discard thyme. Puree in a blender and strain through a strainer. Add salt to taste. Set aside.

In a stockpot on medium heat, sweat the chopped vegetables, shallot and garlic in the cottonseed oil until soft. Add tomato paste and cook for three minutes. Then add all other ingredients and allow to simmer for one hour. Remove from heat and strain.

Reduce white wine and saffron in a pot on medium heat until almost dry, about ˝ oz. Strain saffron and mix with mayo and season to taste.

Cut into 1”x 1” rectangles and toast in a 300 degree oven for 6-8 minutes.

Warm in a sauté pan on low heat with a dash of olive oil.

For service, heat both soups separately until they come to a boil. Turn off heat and pour enough clam broth into tomato soup until the soup is slightly thicker then a broth. Check seasoning. Add crostini, crab and aioli for garnish and serve.