Littleneck Clams And Potatoes In Chipotle Broth - cooking recipe

Ingredients

2 cups water
1 pound Roma tomatoes, stemmed and halved
2 tablespoons canned chipotle chilies in adobo
1 garlic clove, sliced
2 tablespoons diced sweet onions, such as Vidalia
Sea salt
Leaves from 1 bunch fresh cilantro, 2 tablespoons roughly chopped
1 pound fingerling or red bliss potatoes, cut into 1-inch cubes
4 pounds littleneck clams, scrubbed
1 lime, quartered
1 tablespoon thinly sliced scallion

Preparation

1. Prepare broth: In a lidded 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.

2. 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.

3. To serve, divide stew among four soup bowls. Garnish with chopped cilantro, lime segments and sliced scallion.