Petitchef

Greek style clam soup

Main Dish
6 servings
20 min
30 min
Easy

Ingredients

Number of serving: 6
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

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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