Almejas con Alguashte

Toast coriander seeds in a dry small skillet over medium heat until very fragrant and just beginning to smoke, about 1 minute. Let cool slightly.

Transfer seeds to a food processor and pulse until coarsely ground. Add tomatoes, onion, garlic, jalapeños, cilantro stems, and achiote seeds and pulse until a coarse purée forms, about 1 minute.

Heat oil in a large Dutch oven or other heavy pot over medium-high. Add purée and ½ cup Alguashte. Cook, stirring often with a wooden spoon, until thickened (spoon will leave a trail) and a few shades darker, 12–15 minutes. Add wine and cook until evaporated and spoon again leaves a trail when dragged through, about 3 minutes.

Add clams to pot and stir to coat. Reduce heat to medium-low, cover pot, and cook until clams have opened, 8–12 minutes. Fish out and discard any clams that have not opened after 15 minutes.

Squeeze limes over clams and toss to incorporate. If broth looks too thick, add a few tablespoonfuls of water. Taste and season with salt if needed.

To serve, sprinkle remaining 2 Tbsp. Alguashte over clams and top with cilantro leaves.