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.