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Portuguese Clam and Cilantro Soup

Yield Makes 4 or 5 servings
Notes: The Portuguese add a coarse-textured bread to soak up the soup. If you prefer, serve bread alongside.

Ingredients

  • 1 onion (1/2 lb.), peeled and chopped
  • 2 tablespoons olive oil
  • 2 bottles (8 oz. each) clam juice
  • 1 cup dry white wine
  • 6 dozen clams in shells, suitable for steaming, scrubbed
  • 1 tablespoon minced garlic
  • 1/4 teaspoon pepper
  • 1 cup chopped fresh cilantro
  • 2 cups 1-inch cubes crusty bread

Nutrition Information

  • calories 200
  • caloriesfromfat 31 %
  • protein 13 g
  • fat 6.8 g
  • satfat 0.9 g
  • carbohydrate 14 g
  • fiber 1.3 g
  • sodium 339 mg
  • cholesterol 28 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, stir onion in oil until limp, about 3 minutes. Add clam juice, wine, and 2 cups water. Bring to a boil. Add clams, garlic, and pepper.

  2. Cover and cook until clams pop open, 5 to 10 minutes. Sprinkle with cilantro.

  3. Distribute bread cubes equally among wide soup bowls. Spoon clams and broth into bowls.