Portuguese Clam And Cilantro Soup
|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|
|Chopped fresh cilantro||1 Cup (16 tbs)|
|Cubed crusty bread||2 Cup (32 tbs) (1 Inch Cubes)|
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.