Categories: Fish, Main dish, Seafood 
      Yield: 4 servings 
  
     60    Clams 
     12    Ancho Chilies; Dried 
     12    New Mexico Red Chiles; Dried 
    1/2 c  Pine Nuts 
     10    Cloves Garlic; Lg, * 
      2 tb Oregano; Fresh, OR 
      2 ts Oregano; Mexican, Roasted 
      1    Zest Of 2 Lemons 
    1/2 c  Olive Oil; Extra Virgin 
      1    Juice Of 2 Limes 
      5 c  Fish Stock; Or Clam Juice 
     12    Sprigs Coriander 
  
  Servings:  4 
   
  *    The large garlic cloves should be roasted and peeled. 
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  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 chiles 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 
  chiles, roasted garlic, lemon zest, 1/4 cup of olive oil, and oregano 
  in a food processor or blender and puree 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 coriander leaves. 
  Serve immediately.