Orzo Soup with Clams

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
Clams are a great ingredient to use in dishes that require a lot of liquid and flavor. The clams release its juices when they open, which is a super briny and packed with flavor that perfectly complements the other aromatic elements of this soup. Don’t forget to taste before you add salt! Clams can vary in saltiness, so the soup may require no salt at all!



  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring frequently, until very tender without much browning, about 12 minutes.
  2. While the vegetables cook, halve the cherry tomatoes and finely chop the garlic and parsley. Set the parsley aside.
  3. Add the tomatoes and garlic to the pot and cook, stirring, until the tomatoes start to lose their shape, 2 to 3 minutes. Add the wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Cook until the liquid is reduced and the tomatoes start to release their juices, 1 to 2 minutes. Add the orzo and stir to coat. Add 4 cups water and increase the heat to medium high. Cover and bring to a boil, then uncover and stir to prevent the orzo from sticking to the bottom. Continue to boil, uncovered, until the orzo is just tender, 3 to 4 minutes.
  4. Reduce the heat to medium low to maintain a simmer, add the clams and cover. Cook until the clams have opened, about 6 minutes (discard any clams that do not open); season with salt.
  5. Divide the soup among bowls and squeeze a lemon wedge over each. Top with the parsley.