2

Smoky seafood-chile stew

Total Time
1 hr 20 min
Prep
20 min
Cook
40 min
Serves
6
Difficulty
Easy
This rich, flavorful dish is something you’d expect from a beef or pork stew, but the seafood and potatoes in this hearty meal stand up to the bold flavor of chiles. If you want to skip the clams, you can make the stew with 1 3/4 pounds of shrimp.
Ingredients

dried ancho pepper(s)

2 item(s), or guajillo chiles

water

1 cup(s), boiling

uncooked baby potatoes

½ pound(s), halved (about 2 1/2-inch diameter)

olive oil

1 Tbsp

uncooked onion(s)

1 medium, chopped

garlic clove(s)

3 medium clove(s), minced

canned chipotle peppers in adobo sauce

1 item(s), small, minced

ground cumin

1½ tsp

canned diced tomatoes

14½ oz, (1 can)

canned chicken broth

1½ cup(s)

table salt

¾ tsp, or to taste

little neck clams

1½ dozen, scrubbed

uncooked shrimp

1¼ pound(s), large size, shelled and deveined

fresh lime juice

2 Tbsp

cilantro

cup(s), chopped fresh, plus additional for serving

fresh lime(s)

1 item(s), cut into wedges

Instructions

  1. 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. 2 Place potatoes in steamer set over 1 inch simmering water. Cover and steam until fork-tender, about 20 minutes. Set aside.
  3. 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. 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. 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.
  6. Serving size: (about 1 1/2 cups)
Notes
Guajillo chiles (pronounced gwa-HEE-yo) are long, red, mild chiles used in soups, stews, sauces, and salsas throughout Mexico. If you can’t find them, use ancho or pasilla chiles.

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