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Recipe courtesy of David Rosengarten

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Total:: 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.

My Private Notes

Name: Spicy Raw Clam Soup with Cilantro
Prep time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT0H18M0.000S
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