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

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