(Dry Soup with Clams)
Created for the 12" nonstick deep fry pan and glass lid
Serves 6 - 8
So-called dry soups are popular luncheon fare in Mexico. The name comes from the fact that most of the moisture in the dish is absorbed or evaporated. They’re fascinating to prepare, especially this version that highlights clams. We use canned clams, and barely heat them at the end of the recipe. This preserves their texture. For more clam flavor add an extra can or two, drained.Ingredients:
- 12 ounces vermicelli or angel-hair pasta, regular or whole-wheat
- 4 tablespoons vegetable, canola or olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 medium green bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 2 (4-ounce) cans chopped mild green chilies
- 1 (14-ounce) can diced tomatoes
- 2 (10-ounce) cans baby clams
- 3 cups low-sodium chicken broth (you won’t need all of it)
- 1/2 cup chopped fresh cilantro or parsley
- 1 large Turkish bay leaf
- 2 small jars pimientos, drained and chopped
- Freshly ground pepper to taste
- A few cilantro leaves for serving
- Dashes of hot sauce to your taste
Keep the pasta in the cellophane bag or place it in a heavy plastic storage bag. Using your hands, break it into approximately 1-inch pieces.
Place the fry pan over medium heat and add the oil. When it is just hot, toss in the vermicelli. Watching very carefully, stir the pasta until it becomes lightly toasted. This will happen quickly, so make sure it doesn’t burn. Scrape the pasta to one side of the skillet and move that part of the pan off the heat if possible. Add the onion and saute until the onion is softened. Add the garlic and saute 1 to 2 minutes, or until it is fragrant. Add the peppers, chilies and tomatoes. Mix the contents of the pan together.
Drain the clams, reserving the liquid in a 4-cup measure. Add enough chicken broth to the clam broth to measure 4 cups. Pour the combined broths into the skillet, along with the cilantro or parsley and the bay leaf. Stir, cover the pan, and simmer for about 12 minutes or until pasta is cooked.
If there seems to be too much liquid in the pan, turn up the heat slightly to evaporate the excess. Reduce the heat and add the reserved clams and pimientos. Cover and cook an additional 2 minutes. Uncover, remove the bay leaf and add pepper to taste; you probably won’t need salt. Serve at once in wide soup bowls.
12" Nonstick Deep Fry Pan and Glass Lid
6 - 8
Region or Country