Spicy Raw Clam Soup With Cilantro Food

SPINACH-AND-CILANTRO SOUP WITH TAHINI AND LEMON

Steps:

• First, make the sauce: Combine tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.
• Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in spinach, cilantro, tahini and salt, and return to a boil. Turn off heat, and stir in lemon juice.
• Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
• Serve soup immediately, and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.

SANTA FE CLAM CHOWDER

Steps:

• Heat oil in heavy large pot over medium-high heat. Add chorizo; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes. Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.)
• Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open). Mix in 4 tablespoons cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over. Sprinkle with remaining cilantro and serve.
• A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo. Spanish chorizo is available at Spanish markets and specialty foods stores.

STEAMED CLAMS WITH CILANTRO AND RED PEPPER

Steps:

• Melt 4 tablespoons butter in large pot over medium heat. Add green onions and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 4 ingredients. Increase heat to high; bring mixture to boil. Add clams; cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.

SPICY LIME & CILANTRO SOUP

Steps:

• Place chicken stock, soy sauce, lime juice and Tobasco in a small sauce pan and simmer over low heat approximately 5 minutes.
• Add the desired pasta or vegetables and simmer until heated through.

SPICY SAUSAGE AND CLAM SOUP

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.

SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO

Steps:

• Heat oil in a large pot.
• Add ginger and onion.
• Cook, stirring frequently for about 3 minutes.
• Add broth and red pepper flakes and bring to a low boil.
• Add cabbage and cook for approximately 2 to 3 minutes.
• Add shrimp, lime zest and lime juice.
• Cook just until shrimp turns pink.
• Serve hot sprinkled with cilantro or scallions.

STEAMED CLAMS IN SPICY TOMATO SAUCE

Steps:

• Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
• Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
• Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
• Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
• Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish