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
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4066
Converted by MM_Buster v2.0l.