Spicy Red Clam Soup
Author: Coco Cooks
Recipe type: soup
Prep time:
Cook time:
Total time:
Serves: 5-6 cups
- 2 lbs clam meat fresh, canned, or frozen
- 5-6 plum tomatoes chopped ( can leave skins on)
- 5-6 cloves of garlic minced
- 1 bell pepper minced finely
- 1-2 hot peppers( Serrano, Korean, Jalepeno, etc) depending on your heat tolerance. Seeded and minced.
- 5 cups chicken broth or 3 tablespoons chicken soup base with liquid equivalent
- 2 tablespoon rice vinegar (milder in flavor)
- 3 Tablespoons paprika
- 1 tablespoon Vegeta ( optional)
- 2 teaspoons of Thyme
- ¼ cup Sherry
- Red Pepper flakes to taste
- Salt and pepper to taste if needed
- Olive Oil
- In a pot add a few tablespoons of olive oil and heat .
- Add chopped tomatoes , garlic and green peepers. Saute until cooked down and starting to break down.
- Add clams and some of their liquid ( about ¾ cup).( If canned there will be more and don't use as much). Cook for a few minutes.
- Add the chicken soup base and liquid or broth.
- Add rice vinegar, Vegeta ( Optional), Paprika, Thyme, and the minced hot peppers.
- Allow soup to come to a boil and reduce heat until a low simmer.
- Simmer for 45 minutes, stirring occasionally and checking flavors. Clams should be tender.
- Adjust to your taste. If more liquid needed add more clam juice or broth.
- During the last 10 minutes , stir in the Sherry and simmer.
- Turn off heat and serve hot.
Recipe by COCO COOKS at https://www.coco-cooks.com/2011/10/spicy-red-clam-soup/
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