Greek-Style Clam Soup

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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

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