Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
18 min
Prep:
18 min
Yield:
6 servings.

Ingredients

Directions

Over a large bowl shuck clams, reserving clams and clam juice separately. (You will have about 2 cups juice.)

In a large bowl combine red bell pepper, green bell pepper, jalapeno pepper, coriander and garlic. Stir in lime juice. While stirring, slowly add olive oil, then reserved clam juice in a slow stream. Season with pepper.

To serve, divide soup among 6 wide shallow soup bowls and top each with 6 clams.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Spicy Cajun Seafood Stew

Recipe courtesy of Food Network Kitchen

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Sweet and Spicy Coleslaw

Recipe courtesy of The Neelys

Spicy Parmesan Green Beans and Kale

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.