Greek-Style Clam Soup

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

For casual entertaining, make the broth ahead of time, through step one, and just reheat it to cook the clams.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 23%
  • Fat: 7.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 14g
  • Carbohydrate: 39.8g
  • Fiber: 2.7g
  • Cholesterol: 26mg
  • Iron: 8.7mg
  • Sodium: 511mg
  • Calcium: 122mg

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 teaspoon salt
  • 5 garlic cloves, minced
  • 3 cups chopped seeded peeled tomato
  • 3 cups water
  • 1 cup dry white wine
  • 2 (8-ounce) bottles clam juice
  • 30 littleneck clams, scrubbed (about 2 pounds)
  • 1/3 cup chopped fresh parsley
  • 1/4 cup chopped fresh oregano
  • 2 tablespoons fresh lemon juice
  • 3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
  • 6 tablespoons crumbled feta cheese

Preparation

  1. Heat oil in a large Dutch oven over medium-high heat. Add onion, salt, and garlic; sauté 4 minutes. Stir in tomato; cook 8 minutes, stirring occasionally. Stir in 3 cups water, wine, and clam juice; bring to a boil. Reduce heat, and simmer 6 minutes.
  2. Add clams to pan. Cover and cook 10 minutes or until clams open; discard any unopened shells. Remove from heat. Stir in parsley, oregano, and lemon juice. Place 1/2 cup pasta in each of 6 soup bowls; ladle 5 clams and about 1 cup broth over each serving. Top each serving with 1 tablespoon cheese.
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