Portuguese Clam and Cilantro Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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