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“Similar to a the Spanish Dish. Use large dried chiles, such as chiles quajillos or New Mexico chiles, to spark this stew's broth base. You can substitute one pound of any firm-fleshed fish, such as swordfish, tuna, or mahi mahi, for the shellfish.”

Ingredients Nutrition


  1. Bring the chicken stock and the clam broth to boil in a soup kettle. Add the chiles; simmer until softened, about 10 minutes.
  2. Drain the chiles, reserving the cooking liquid. Transfer the chiles and 1/3 cup cooking liquid to a food processor. Add garlic and tomatoes; process until smooth. Strain puréed chile mixture through a fine sieve, pressing on this purée to release its juice and pulp; discard the solids.
  3. Heat olive oil in the soup kettle. Add the pureed juice; cook over medium heat, stirring occasionally until this mixture is amber colored and slightly thickened, about 5 minutes. Add the reserved chile cooking liquid; bring to boil. Add the clams and shrimp; simmer until the clams open and the shrimp are opaque throughout, about 3 minutes. (Discard any clams that do not open.).
  4. TO SERVE: Ladle soup and a portion of the clams and the shrimp into each warm soup bowl. Sprinkle each bowl of stew with a portion of minced onions and cilantro; serve immediately.

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