Smoky seafood-chile stew
Dried ancho pepper(s)
2 item(s), or guajillo chiles
1 cup(s), boiling
Uncooked baby potatoes
½ pound(s), halved (about 2 1/2-inch diameter)
1 medium, chopped
3 medium clove(s), minced
Canned chipotle peppers in adobo sauce
1 item(s), small, minced
Canned diced tomatoes
14½ oz, (1 can)
Canned chicken broth
¾ tsp, or to taste
Little neck clams
1½ dozen, scrubbed
1¼ pound(s), large size, shelled and deveined
Fresh lime juice
⅓ cup(s), chopped fresh, plus additional for serving
1 item(s), cut into wedges
- 1 Place chiles in large skillet and set over medium high-heat. Toast, turning occasionally, just until puffed and fragrant, about 2 minutes. Cool. Remove stems and seeds. Transfer to bowl and add enough boiling water to cover. Let stand 15 minutes. Drain chiles and discard water.
- 2 Place potatoes in steamer set over 1 inch simmering water. Cover and steam until fork-tender, about 20 minutes. Set aside.
- 3 Heat oil in large Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until golden, about 4 minutes. Add garlic, chipotle en adobo, and cumin and cook, stirring frequently, just until fragrant, about 30 seconds. Add tomatoes and bring to boil, stirring to scrape up browned bits from bottom of pan. Cool 5 minutes. Puree onion mixture, chiles, broth, and salt in blender or food processor. (Can be made ahead. Transfer to airtight container and cool completely. Cover and refrigerate up to 2 days.)
- 4 Return puree to pot and bring to boil. Add clams. Cover and cook until clams just begin to open, 8–10 minutes. Transfer with tongs to large bowl as they open. Discard any clams that do not open.
- 5 Add shrimp and potatoes to pot; cook, stirring occasionally, until shrimp are just opaque in center, about 4 minutes. (If stew seems too thick, stir in a little water or additional chicken broth to thin.) Return clams to pot; stir in lime juice and 1/3 cup cilantro. Add more salt to taste, if desired. Ladle into 6 shallow bowls; garnish with cilantro, matchstick radish strips, and thinly sliced scallion, if desired. Serve with lime wedges.
- Serving size: (about 1 1/2 cups)