Greek-Style Clam Soup

Greek-Style Clam Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 1/3 cup chopped fresh parsley
  • 2 (8-ounce) bottles clam juice
  • 1 cup chopped onion
  • 1 cup dry white wine
  • 5 garlic cloves, minced
  • 3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
  • 3 cups chopped seeded peeled tomato
  • + 7 more ingredients
    • 6 tablespoons crumbled feta cheese
    • 3 cups water
    • ½ teaspoon salt
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons olive oil
    • 30 littleneck clams, scrubbed (about 2 pounds)
    • ¼ cup chopped fresh oregano

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 m...

View full recipe at My Recipes

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