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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For casual entertaining, make the broth ahead of time, through step one, and just reheat it to cook the clams. 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 |
Directions:
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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