Greek-Style Clam Soup

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/2 teaspoon salt
• 5 garlic cloves, minced
• 3 cups chopped seeded peeled tomato
• 3 cups water
• 1 cup dry white wine
• 2 (8-ounce) bottles clam juice
• 30 littleneck clams, scrubbed (about 2 pounds)
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh oregano
• 2 tablespoons fresh lemon juice
• 3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
• 6 tablespoons crumbled feta cheese

1. Heat oil in a large Dutch oven over medium-high heat. Add onion, salt, and garlic; saute 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.
2. Add clams to pan. Cover and cook 10 minutes or until clams open; discard any unopened shells. Remove from heat. Stir in parsley, oregano, and lemon juice. Place 1/2 cup pasta in each of 6 soup bowls; ladle 5 clams and about 1 cup broth over each serving. Top each serving with 1 tablespoon cheese.

olive oil, onion, salt, garlic, tomato, water, white wine, clam juice, littleneck clams, parsley, fresh oregano, lemon juice, hot cooked orzo, feta cheese

Taken from www.myrecipes.com/recipe/greek-style-clam-soup (may not work)