We like to call this soup a Mediterranean diet in a bowl: olive oil, tomatoes, onions, olives, escarole and clams. It doesn’t get much better than this!
In a large soup pot, sauté the onions and garlic in the olive oil; add the juice from the clams along with all remaining ingredients except for the clams. Bring the soup to a simmer and cook for 20 minutes. Add clams and cook for another 20 minutes. Serve with hard crusty bread.
Yield: 10 Cups