Portuguese Clam and Cilantro Soup

Ingredients

• 2 cups cubes crusty bread 
• 16 oz bottled clam juice 
• 72  clams in shells scrubbed for steaming,
• 1 cup cooking wine dry white
• 1 cup cilantro leaves fresh chopped
• 1 tablespoon garlic minced
• 2 tablespoons olive oil 
• 0.5 lb onion peeled chopped
• 0.3 teaspoon pepper 

Equipment

• bowl
• frying pan

Directions

1. In a 5- to 6-quart pan over high heat, stir onion in oil until limp, about 3 minutes.
2. Add clam juice, wine, and 2 cups water. Bring to a boil.
3. Add clams, garlic, and pepper.
4. Cover and cook until clams pop open, 5 to 10 minutes.
5. Sprinkle with cilantro.
6. Distribute bread cubes equally among wide soup bowls. Spoon clams and broth into bowls.