4 guajillo chiles, seeds and stems removed
24 Littleneck clams, scrubbed and rinsed or 2 10-ounce cans of chopped clams
4 slices uncooked bacon, chopped
1/2 medium yellow onion, diced
6 cloves garlic, minced
1 28-ounce can of diced tomatoes, preferably fire roasted
1 canned chipotle chile
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon allspice
1/4 teaspoon ground ginger
Pinch of cayenne
1 1/2 pounds Russet potatoes, peeled and cut into 1/4-inch cubes
2 cups fish, vegetable or chicken broth
Salt and black pepper to taste
1/4 cup chopped cilantro, plus more for garnishing
1 cup clam juice
1 pound grouper, cut into 1-inch cubes
1 pound small shrimp (51-60 count), peeled and deveined
1 tablespoon lime juice
Oyster crackers and/or tortilla chips for serving
Lime wedges for serving