Recipe courtesy of David Rosengarten

Spicy Raw Clam Soup with Cilantro

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  • Total: 18 min
  • Prep: 18 min
  • Yield: 6 servings.
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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


  1. Over a large bowl shuck clams, reserving clams and clam juice separately. (You will have about 2 cups juice.)
  2. 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.
  3. To serve, divide soup among 6 wide shallow soup bowls and top each with 6 clams.

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