Sopa Seca
Dry Soup with Clams
Created for the Forged Hard Anodized 12“ Deep Frypan and 12” Glass Lid

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. The recipe serves 6 to 8.

• 12 oz. vermicelli or angel-hair pasta, regular or whole wheat
• 4 tablespoons vegetable, canola, or olive oil
• 1 medium onion, finely chopped
• 4 cloves of garlic, minced
• 1 medium green bell pepper, seeded, and chopped
• 1 medium red bell pepper, seeded and chopped
• 2 (4 oz.) cans chopped mild green chilies
• 1 (14 oz.) can of diced tomatoes
• 2 (10 oz.) cans baby clams
• 3 cups of low-sodium chicken broth (you won’t need all of it)
• 1/2 cup chopped fresh cilantro or parsley (depending on taste)
• 1 large Turkish bay leaf
• 2 small jars pimento, drained and chopped
• Freshly ground pepper to taste
• A few cilantro leaves for serving
• Dashes of hot sauce – to your taste or pass bottle at the table

Keep the pasta in the cello bag (if it comes that way) or place it in a heavy plastic storage bag. Using your hands, break it into approximately 1-inch pieces.

Place the Le Creuset Fry Pan on medium heat. Add the oil and 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 be on guard that 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 sauté until the onion is softened. Add the garlic and sauté 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 plus the pimentos. 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. You might want to add a few cilantro leaves for looks.