Spicy Raw Clam Soup With Cilantro Recipes

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ONE-POT SPICY CLAMS



One-Pot Spicy Clams image

Steam fresh clams in a tomato-and-wine broth with spicy serrano chile.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 small red onion, sliced
One 28-ounce can whole peeled tomatoes, drained and roughly chopped
1 serrano chile, halved lengthwise and sliced, seeded for less heat
1/2 cup dry white wine
4 pounds littleneck clams, scrubbed
Kosher salt
Crusty bread, for serving

Steps:

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Add the tomatoes and serrano and continue to cook until the pot is almost dry and the sauce is thick, about 3 minutes more. Add the wine, increase the heat to high and bring the mixture to a boil.
  • Add the clams; cover and cook, shaking the pot occasionally, until the clams open, 7 to 9 minutes. Adjust the seasoning of the broth with a pinch of salt. Serve the clams and broth in shallow bowls with crusty bread.

SPICY SAUSAGE AND CLAM SOUP



Spicy Sausage and Clam Soup image

Categories     Soup/Stew     Herb     Onion     Tomato     Sausage     Clam     Celery     Carrot     Fall     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 12

1 onion, chopped fine
2 ribs of celery, chopped fine
2 carrots, chopped fine
1 large garlic clove, minced
2 tablespoons olive oil
2 cups canned crushed tomatoes
6 cups bottled clam juice
6 cups water
1 teaspoon dried hot red pepper flakes, or to taste
2 pounds kielbasa (Polish smoked sausage), cut diagonally into 1/4-inch-thick pieces
30 small hard-shelled clams, such as littlenecks, cleaned (procedure follows)
1/3 cup minced fresh parsley leaves

Steps:

  • In a heavy kettle cook the onion, the celery, the carrots, and the garlic in the oil over moderately low heat, stirring, until the vegetables are softened, stir in the tomatoes, the clam juice, the water, and the red pepper flakes, and simmer the mixture, covered, for 3 minutes. In a heavy skillet brown the kielbasa in batches over moderate heat, transferring it as it is browned to paper towels to drain. To the tomato mixture add the clams and boil them, covered, for 3 to 6 minutes, transferring them as they are opened to a bowl. Discard any unopened clams and return the opened ones to the tomato mixture. Stir in the kielbasa, the parsley, and salt to taste and heat the soup until it is hot.
  • To clean hard-shelled clams:
  • Scrub the clams thoroughly with a stiff brush under cold water discarding any that have cracked shells or that are not shut tightly.

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