| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Taste3 |
1 |
servings |
INGREDIENTS
| 36 |
|
Fresh littleneck clams |
| 3/4 |
c |
Very finely diced red bell pepper |
| 6 |
tb |
Very finely diced green bell pepper |
| 1 |
tb |
Very finely diced jalapeno pepper |
| 3/4 |
c |
Very finely minced fresh coriander leaves |
| 3/4 |
ts |
Very finely minced garlic |
| 6 |
tb |
Fresh lime juice |
| 1/2 |
c |
Olive oil |
|
|
Freshly-ground pepper |
INSTRUCTIONS
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.
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