Portuguese Clam and Cilantro Soup

Notes: The Portuguese add a coarse-textured bread to soak up the soup. If you prefer, serve bread alongside.


Makes 4 or 5 servings

Recipe from


Nutritional 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


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


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.

February 1999