Mix the butter, adobo sauce and a pinch of salt in a small bowl until
combined; set aside.
Fill a large pot or Dutch oven with 3 quarts water; season generously
with salt and add the potatoes and garlic. Bring to a boil, then
reduce the heat and simmer until the potatoes are tender, about 10
minutes. Add the corn and cook 2 minutes. Add the clams, chorizo and
poblanos; cover and cook until the clams open, 3 to 5 minutes (discard
any clams that do not open).
Remove the clams, potatoes, corn, chorizo and poblanos to a large bowl
using a slotted spoon; cover to keep warm. Ladle 2 cups of the cooking
liquid into a small saucepan; add the chipotle butter and lime juice.
Whisk over medium-high heat until the butter melts and the broth is
hot. Uncover the clam mixture and pour the hot broth on top. Top with
the cilantro.
|