Recipe courtesy of David Rosengarten
Save Recipe Print
18 min
18 min
6 servings.



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

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Spicy Fajita Soup

Recipe courtesy of Sandra Lee

Raw Clams on the Half Shell

Recipe courtesy of Tyler Florence

Spicy Shrimp and Baby Clam Gazpacho Soup

Recipe courtesy of Gourmet Magazine

Clam and Bacon Soup

Recipe courtesy of Food Network Kitchen

Minestrone Soup with Clams

Recipe courtesy of Wolfgang Puck

Sausage and Clam Soup

Recipe courtesy of Food Network Kitchen

Cold Spaghetti with Spicy Raw Sauce

Recipe courtesy of Rachael Ray

Spicy Linguine with Clams and Mussels

Recipe courtesy of Giada De Laurentiis

Spicy Clam and Corn Chowder

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories