Ingredients:
2 tablespoons olive oil
1 cup chopped onion
1/2 teaspoon salt
5 garlic cloves, minced
3 cups chopped seeded peeled tomato
3 cups water
1 cup dry white wine
2 (8-ounce) bottles clam juice
30 littleneck clams, scrubbed (about 2 pounds)
1/3 cup chopped fresh parsley
1/4 cup chopped fresh oregano
2 tablespoons fresh lemon juice
3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
6 tablespoons crumbled feta cheese
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Preparation:
Heat oil in a large Dutch oven over medium-high heat. Add onion, salt, and garlic; sauté 4 minutes. Stir in tomato; cook 8 minutes, stirring occasionally. Stir in 3 cups water, wine, and clam juice; bring to a boil. Reduce heat, and simmer 6 minutes.
Add clams to pan. Cover and cook 10 minutes or until clams open; discard any unopened shells. Remove from heat. Stir in parsley, oregano, and lemon juice. Place 1/2 cup pasta in each of 6 soup bowls; ladle 5 clams and about 1 cup broth over each serving. Top each serving with 1 tablespoon cheese.
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