Portuguese cuisine celebrates seafood, usually cooked in a simple and direct
manner, emphasizing its freshness and flavour. This soup is a shining example of the country's straightforward, uncomplicated good cooking. Use a dry Portuguese wine, preferably a dry white wine from the Douro Valley, or a Vinho Verde (serve the remainder with the soup).
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2010
MethodIn large saucepan, heat half of the oil over medium heat; cook onion and pinch of the salt, stirring often, until translucent and softened, about 5 minutes.
Add wine and bring to boil over high heat; stir in 1 cup (250 mL) water and return to boil.
Add clams, garlic, parsley, coriander, pepper and remaining salt; bring to boil. Reduce heat, cover and simmer until clams are open, 4 to 8 minutes.Uncover and simmer for 1 minute. Discard any unopened clams.
Tear up bread and distribute among 4 soup bowls; ladle clam soup over top. Sprinkle with remaining oil.
Nutritional facts Per serving: about
- Sodium 356 mg
- Protein 10 g
- Calories 281.0
- Total fat 15 g
- Potassium 329 mg
- Cholesterol 17 mg
- Saturated fat 2 g
- Total carbohydrate 22 g
- Iron 62.0
- Folate 35.0
- Calcium 7.0
- Vitamin A 9.0
- Vitamin C 20.0