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1
Melt the butter in a large stockpot over moderate heat.
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2
Saute the onions for 10 minutes.
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3
Add the carrots, celery, corn and potatoes and saute 2 minutes longer.
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4
Pour in the clam juice.
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5
Bring to a boil, reduce to a simmer and cook 30 minutes.
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6
Meanwhile, bring the white wine to a boil in a large saucepan and reduce by one-third.
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7
Add the clams, cover and steam, shaking the pan occasionally, until the clams open up, 5 to 7 minutes.
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8
Remove and discard any that do not open.
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9
Remove the cover and let the clams cool in the pot.
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10
When cool enough to handle, separate the meat from the shells, reserving the juice, and chop the clams.
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11
Set aside.
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12
Reserve the cooking liquid.
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13
Add the tomato, red pepper and jalapeno to the soup pot and cook over low heat an additional 10 minutes.
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14
Strain the reserved cooking juices and clam juice through a fine kitchen towel or coffee filter into the soup.
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15
Add the chopped clams and cook 10 more minutes.
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16
Stir in the cilantro, lime juice and pepper.
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17
Taste for salt, since the clams may be salty, and serve steaming hot.
