Categories: Soups

Ingredients

• 4 dried guajillo chiles, seeds and stems removed
• 24 Littleneck clams, scrubbed and rinsed or 2 10-ounce cans of chopped clams
• 4 slices uncooked bacon, chopped
• 1/2 medium yellow onion, diced
• 6 cloves garlic, minced
• 1 28-ounce can of diced tomatoes, preferably fire roasted
• 1 canned chipotle chile
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1/2 teaspoon allspice
• 1/4 teaspoon ground ginger
• Pinch of cayenne
• 1 1/2 pounds Russet potatoes, peeled and cut into 1/4-inch cubes
• 2 cups fish, vegetable or chicken broth
• Salt and black pepper to taste
• 1/4 cup chopped cilantro, plus more for garnishing
• 1 cup clam juice
• 1 pound grouper, cut into 1-inch cubes
• 1 pound small shrimp (51-60 count), peeled and deveined
• 1 tablespoon lime juice
• Oyster crackers and/or tortilla chips for serving
• Lime wedges for serving

Directions

1. In a dry skillet heated on high, toast the guajillo chiles on each side for about 10 seconds or until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes. Once hydrated, discard the soaking water and rinse the chiles. Place into a blender.

2. Meanwhile, if using fresh clams, fill a pot large enough to hold the clams with 2 cups of water. When it comes to a boil, add the clams, cover the pot and let them steam until the shells open, about 3-5 minutes. With a slotted spoon, remove the clams from the pot (throw out any clams that don’t open), discarding the cooking liquid. When cool enough to handle, remove the meat from the shells, rinse well to remove any additional grit and chop. If using canned chopped clams, drain and rinse well to remove any shell pieces and grit.

3. In a large pot, cook the bacon on medium heat until the fat is rendered. Remove the bacon and drain on a paper-towel-lined plate. Leave 1 tablespoon of the bacon fat in the pot (reserve the rest for another use) and add the onions to the pot. Cook on medium heat until soft, about 5 minutes. Add the garlic and cook for 30 more seconds. Place cooked onions and garlic into the blender. Add to the blender the canned tomatoes with their juice, the chipotle chile, the cumin, oregano, allspice, ginger and cayenne. Blend for 3 minutes until it’s extremely smooth.

4. Place the potatoes in the pot and lightly sprinkle the potatoes with salt and pepper. Add the broth to the pot, bring to a boil, cover the pot and cook the potatoes until they are firm yet tender, about 10 minutes. Remove the lid, turn the heat down to low and add to the pot the red chile tomato puree from the blender, cilantro, clam juice and cooked bacon. Taste and adjust seasonings, adding more salt and pepper to taste. (Please note that the red chile tomato puree might aggressively bubble and splatter when added to the pot.) Add the grouper to the pot and cook for 5 minutes uncovered. Stir in the chopped clams, shrimp and lime juice and cook for another 5 minutes or until the shrimp is pink. Remove from the heat, garnish with cilantro and serve immediately with lime wedges and oyster crackers.

5. If you have any leftovers, reheat the chowder on low and don’t let it boil, otherwise the seafood will get rubbery.

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