Portuguese Clam and Cilantro Soup

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

Yield: Makes 4 or 5 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 31%
  • Protein: 13g
  • Fat: 6.8g
  • Saturated fat: 0.9g
  • Carbohydrate: 14g
  • Fiber: 1.3g
  • Sodium: 339mg
  • Cholesterol: 28mg


  • 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. 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. 2. Cover and cook until clams pop open, 5 to 10 minutes. Sprinkle with cilantro.
  3. 3. Distribute bread cubes equally among wide soup bowls. Spoon clams and broth into bowls.
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