Spicy Raw Clam Soup with Cilantro

Total Time:
18 min
Prep:
18 min

Yield:
6 servings.

Ingredients
  • 36 very fresh littleneck clams
  • 3/4 cup very finely diced red bell pepper
  • 6 tablespoons very finely diced green bell pepper
  • 1 tablespoon very finely diced jalapeno pepper
  • 3/4 cup very finely minced fresh coriander leaves
  • 3/4 teaspoon very finely minced garlic
  • 6 tablespoons fresh lime juice
  • 1/2 cup olive oil
  • Freshly-ground pepper
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.


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