Portuguese Clam and Cilantro Soup

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

Preparation

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.