LITTLENECK CLAMS AND STEAMED POTATOES IN CHIPOTLE BROTH

LITTLENECK CLAMS AND STEAMED POTATOES IN CHIPOTLE BROTH image

Yield 4 Servings

Number Of Ingredients 11

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2 cups water
1 pound Roma tomatoes, stemmed and halved
2 Tbs. canned chipotle chilies in adobo
1 garlic clove, sliced
2 Tbs. diced sweet onion
Sea salt
Leaves from 1 bunch fresh cilantro, 2 Tbs. roughly chopped
1 pound fingerling or red bliss potatoes, cut into one inch cubes
4 Lbs. Littleneck clams, scrubbed
1 lime, quartered
1 Tbs. thinly sliced scallion

Steps:

Prepare Broth: In a medium pot over medium heat, simmer water, tomatoes, chipotle in adobo, garlic, onions and a pinch of salt, covered, until tomatoes soften, 7-10 minutes. Turn off heat. add cilantro, cover and let rest 3 minutes. Transfer to a food processor and blend until smooth, about 1 minute. Pour broth back into pot. Add potatoes, cover and simmer on medium-high heat until just fork tender, 7-10 minutes. Add clams and cover pot again. Steam until shells open, about 7 minutes. Discard any clams that do not open. Remove from heat and season with salt to taste. To serve, divide stew among 4 soup bowls. Garnish with chopped cilantro, lime segments and sliced scallion.