60 clams
12 ancho chilies, dried
12 New Mexico red chilies, dried
1/2 cup pine nuts
10 large cloves roasted garlic
zest of 2 lemons
1/2 cup extra virgin olive oil
2 tablespoons oregano, fresh
juice of 2 limes
5 cups fish stock, or clam juice
12 sprigs cilantro

Preparation:

Scrub the clams and discard any open ones. Clams that have a strong
odor or are heavy (indicating that they contain sand) are likely to be
dead and should also be discarded.

Preheat the oven to 350 degrees F.

Roast the dried chilies in a large skillet, over medium high heat, for
4 to 5 minutes, turning frequently to avoid burning. Remove the stems
and seeds and place the chiles in a large bowl. Pour boiling water
over them, cover, and let sit until they are very soft, about 40
minutes.

Roast the pine nuts in the oven for about 8 minutes or until golden,
stirring occasionally.

Place the chilies, roasted garlic, lemon zest, 1/4 cup of olive oil
and oregano in a food processor or blender and purée until smooth. Add
the remaining 1/4 cup of olive oil and blend thoroughly. Add the pine
nuts and process until coarsely chopped. Season to taste with lime
juice.

Place the clams in a large pan, over medium high heat, with the fish
stock or clam juice. When the clams open, remove them from the cooking
liquid. Reduce the liquid by half, then whisk in the chile pesto. To
serve, divide clams evenly between four soup bowls, pour the pesto
mixture over them and garnish with cilantro leaves. Serve immediately.