Ingredients

• 36 very fresh littleneck clams
• 3/4 cup very finely diced red bell pepper
• 6 tablespoons very finely diced green bell pepper
• 1 tablespoon very finely diced jalapeno pepper
• 3/4 cup very finely minced fresh coriander leaves
• 3/4 teaspoon very finely minced garlic
• 6 tablespoons fresh lime juice
• 1/2 cup olive oil
• Freshly-ground pepper

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Instructions

1. Over a large bowl shuck clams, reserving clams and clam juice separately. (You will have about 2 cups juice.)
2. 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.
3. To serve, divide soup among 6 wide shallow soup bowls and top each with 6 clams.