Red chile seafood chowder

Name: Red chile seafood chowder
Ingredients: 4 dried 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