Spicy raw clam soup with cilantro

1 servings

Ingredients

Quantity Ingredient
36 Fresh littleneck clams
¾ cup Very finely diced red bell pepper
6 tablespoons Very finely diced green bell pepper
1 tablespoon Very finely diced jalapeno pepper
¾ cup Very finely minced fresh coriander leaves
¾ teaspoon Very finely minced garlic
6 tablespoons Fresh lime juice
½ 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.

Yield: 6 servings

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Recipe by: TASTE SHOW #TS4066

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