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Ingredients

• 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

Description

For Casual Entertaining, Make The Broth Ahead Of Time, Through Step One, And Just Reheat It To Cook The Clams.

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