Clam Soup Portuguese

1. 1

   Leave clams overnight in salted water and then wash thoroughly in several waters to clean all the sand.

2. 2

   Dice bacon and onion and saute with oil and butter in deep pot.

3. 3

   Add clams and a parsley sprig.

4. 4

   Cover and allow simmering slowly for about 20 minutes, stirring from time to time so onions do not burn.

5. 5

   Add water.

6. 6

   When this comes to a boil, add rice; add 10 ounces frozen peas to the soup when rice is soft.

7. 7

   Allow to come to a boil again and then turn heat down, allowing soup to simmer slowly until rice has softened almost to a paste.

8. 8

   Remove all empty shells which have loosened from the clams.

* Per serving · 4 servings · Values may vary.

No additional tips available.