Ingredients
3 pounds Savoury Clams
3 cups low-sodium chicken broth, plus a splash for steaming the clams
2 tablespoons butter
2 leeks - white and pale green parts, sliced
3 cloves garlic, minced
2 green peppers such as bell, poblano or Anaheim, roughly chopped
1 5-oz. can green chiles
1 teaspoon ground cumin
1 cup salsa verde, such as Herdez or Xochitl brands
1 8-oz. bottle clam juice
1 15-oz. can white beans, drained and rinsed
3 tablespoons lime juice
Kosher salt
Freshly ground black pepper
Fresh cilantro, for garnish
Lime wedges, for garnish
Directions
Rinse the clams to wash off sand and debris. Soak for 30 minutes in salted water to allow the clams to purge any excess sand, then strain and rinse again.
Cook the clams: Put clean clams in a pot or a pan with a lid. Add a splash of chicken stock to the pot. Clams release liquid as they cook. Steam the clams on medium heat, with the lid on, for 5 to 7 minutes. Clams cook like popcorn: some cook faster than others. Stir or shake the pot during cooking so that all the clams have room to open up.
Once cool enough to handle, remove the clam meat from the shells and roughly chop, discarding the shells.
In a Dutch oven or large pot, melt butter over medium-high heat. Add leeks and peppers and cook, stirring occasionally, until the edges of the leeks begin to brown, about 7 minutes.
Add the garlic and green chiles and cook until fragrant, 2 to 3 minutes. Add the cumin and stir until fragrant, 1 minute more. Reduce the heat to medium and pour in the salsa verde and cook, stirring often, until it thickens, about 2 to 3 minutes.
Pour in the clam juice and chicken broth, scraping up any browned bits from the bottom of the pot. Add beans and clams along with their liquid.
Bring mixture to a boil then reduce to a simmer. Cook until the beans and clams are fully warmed through and tender, about 10 to 15 minutes. Add lemon juice and season to taste with salt and pepper.
Ladle into bowls, garnish with cilantro and serve with lime wedges.