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1
Scrub the clams and discard any open ones.
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2
Clams that have a strong odor or are heavy (indicating that they contain sand) are likely to be dead and should also be discarded.
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3
Preheat the oven to 350F (180C).
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4
Roast the dried chiles in a large skillet, over medium-high heat, for 4 to 5 minutes, turning frequently to avoid burning.
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5
Remove the stems and seeds and place the chiles in a large bowl.
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6
Pour boiling water over them, cover, and let sit until they are very soft, about 40 minutes.
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7
Roast the pine nuts in the oven for about 8 minutes or until golden, stirring occasionally.
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8
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.
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9
Add the remaining 1/4 cup of olive oil and blend thoroughly.
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10
Add the pine nuts and process until coarsely chopped.
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11
Season to taste with lime juice.
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12
Place the clams in a large pan, over medium-high heat, with the fish stock or clam juice.
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13
When the clams open, remove them from the cooking liquid.
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14
Reduce the liquid by half, then whisk in the chile pesto.
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15
To serve, divide clams, evenly between four soup bowls, pour the pesto mixture over them, and garnish with coriander leaves.
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16
Serve immediately.
