- 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.
