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.
Recipe Courtesy of David Rosengarten