Portuguese Clam and Cilantro Soup
Notes: The Portuguese add a coarse-textured bread to soak up the soup. If you prefer, serve bread alongside.
How to Make It
Step 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.
Step 2
2
Cover and cook until clams pop open, 5 to 10 minutes. Sprinkle with cilantro.
Step 3
3
Distribute bread cubes equally among wide soup bowls. Spoon clams and broth into bowls.
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
Step 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.
Step 2
2
Cover and cook until clams pop open, 5 to 10 minutes. Sprinkle with cilantro.
Step 3
3
Distribute bread cubes equally among wide soup bowls. Spoon clams and broth into bowls.
Search All of Sunset's Recipes
The Latest
The Best Thing You Could Do for Your Health Is Quit the Gym—Here’s What to Do Instead
