If you have (made by either of the methods on page 575), you can make this delicious, delicate soup in about twenty minutes. And it's easy, because you don't shuck the clams; they're cooked in their shells in the soup.
1 Whole head garlic, separated but not peeled
2 tablespoons of Olive oil
1 Large onion, minced
4 cups of Fish or chicken stock, preferably warmed
24 Littleneck or other hard‐shell clams, well scrubbed
Zest of 1 orange
Juice of 2 limes
Salt and freshly ground black pepper to taste
Minced cilantro leaves for garnish
1 Lime, cut into small wedges
1 Small fresh chile, such as jalapeño, stemmed, seeded and minced (optional)
Preheat the oven to 350°F. Place the garlic cloves in a small, ovenproof bowl with 1 tablespoon of the oil. Cover with aluminum foil and roast until tender, about an hour. Cool.
Squeeze the garlic meat from its husks and reserve. Place the remaining oil in a large, deep saucepan and turn the heat to medium‐high. A minute later, add the onion, and cook, stirring, until soft, about 5 minutes.
Add the stock and bring to boil. Turn the heat to low. Add the clams, cover, and cook until they open, 5 to 10 minutes.
Add the roasted garlic, orange zest, lime juice, salt, and pepper. Stir and taste for seasoning. Garnish and serve immediately, passing the lime wedges and jalapeño at the table.
