Cut the cabbage into bite-sized pieces and slice the onion thinly.

Wash the clams thoroughly by rubbing their shells together.

Heat olive oil in a pot over medium heat, add the onion, and sauté until translucent. Add clams and white wine, cover, and simmer on low heat for about 2 minutes until the clams open. Remove the clams from the pot.

Add the soup base ingredients (water, milk, consomme, salt, pepper) and cabbage to the pot. Bring to a boil, then add fusilli pasta and stir lightly. Simmer on low heat for the time indicated on the pasta package. Return the clams to the pot and warm through.