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Portuguese Clam and Cilantro Soup





Yields
Makes 4 or 5 servings

Notes: The Portuguese add a coarse-textured bread to soak up the soup. If you prefer, serve bread alongside.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 200Calories from Fat 31
% Daily Value *
Total Fat 6.8g11%

Saturated Fat 0.9g5%
Cholesterol 28mg10%
Sodium 339mg15%
Total Carbohydrate 14g5%

Dietary Fiber 1.3g6%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.