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Portuguese Clam And Cilantro Soup

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Ingredients
  Onion 1⁄2 Pound, peeled and chopped (1 In Number)
  Olive oil 2 Tablespoon
  Clam juice 16 Ounce (2 Bottles, 8 Ounce Each)
  Dry white wine 1 Cup (16 tbs)
  Clams in shell 72 , scrubbed (Suitable For Steaming)
  Minced garlic 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Chopped fresh cilantro 1 Cup (16 tbs)
  Cubed crusty bread 2 Cup (32 tbs) (1 Inch Cubes)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Cilantro
Interest: 
Healthy
Cook Time: 
2 Minutes

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