6 dozen clams in shells, suitable for steaming, scrubbed
1 tablespoon minced garlic
1/4 teaspoon pepper
1 cup chopped fresh cilantro
2 cups 1-inch cubes crusty bread
Instructions
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.
CALORIES 200 (31% from fat); FAT 6.8g (sat 0.9g); CHOLESTEROL 28mg; CARBOHYDRATE 14g; SODIUM 339mg; PROTEIN 13g; FIBER 1.3g
Originally Submitted
2/12/2011
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