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.
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