Cabo Clam Chowder is a combination of north and south of the boarder. Tender clams with a touch of chipotle cooled by a squeeze of lime. The baja peninsula is the perfect place to enjoy this chowder or anywhere when you wish you were in cabo.
In a medium soup pot, sauté vegetables in olive oil deglaze pan with white wine. Add clam juice and reserved juice. Simmer until potatoes are tender. Add clams and remaining ingredients and simmer over medium low heat. Garnish with tortilla strips.
Yield: 12-14 servings