Mexican Shellfish Stew

• 1 quart chicken stock (can sub canned chicken broth)
• 2 cups canned clam broth (can sub fresh fish stock)
• 2 large dried guajillo chilies or 2 large any chilies, seeded
• 3 medium garlic cloves, peeled
• 1 (8 ounce) can tomatoes, drained
• 2 tablespoons olive oil
• 20 small clams, scrubbed
• 34 lb medium shrimp, peeled and deveined
• 1 small onion, minced
• 2 tablespoons minced cilantro

1. Bring the chicken stock and the clam broth to boil in a soup kettle.
2. Add the chiles; simmer until softened, about 10 minutes.
3. Drain the chiles, reserving the cooking liquid.
4. Transfer the chiles and 1/3 cup cooking liquid to a food processor.
5. Add garlic and tomatoes; process until smooth.
6. Strain pureed chile mixture through a fine sieve, pressing on this puree to release its juice and pulp; discard the solids.
7. Heat olive oil in the soup kettle.
8. Add the pureed juice; cook over medium heat, stirring occasionally until this mixture is amber colored and slightly thickened, about 5 minutes.
9. Add the reserved chile cooking liquid; bring to boil.
10. Add the clams and shrimp; simmer until the clams open and the shrimp are opaque throughout, about 3 minutes.
11. (Discard any clams that do not open.
12. ).
13. TO SERVE: Ladle soup and a portion of the clams and the shrimp into each warm soup bowl.
14. Sprinkle each bowl of stew with a portion of minced onions and cilantro; serve immediately.

chicken, clam broth, guajillo chilies, garlic, tomatoes, olive oil, clams, shrimp, onion, cilantro

Taken from www.food.com/recipe/mexican-shellfish-stew-235811 (may not work)