Southwest Seafood Chowder

Ingredients

• 1/4 cup canola oil
• 1 yellow onion, coarsely chopped
• 5 garlic cloves, smashed
• 2 large ancho chiles, seeded and torn into large pieces
• 1 teaspoon fennel seeds
• 1 cup dry white wine
• One 28-ounce can crushed tomatoes
• 1 cup 2-percent milk
• 2 dozen cherrystone clams, scrubbed
• Salt and freshly ground pepper
• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
• 1 small red onion, finely chopped
• 1 celery rib, finely chopped
• 1 fennel bulb, finely chopped
• One 10-ounce package frozen corn kernels, thawed
• 1 1/2 teaspoons smoked sweet paprika
• 1 pound skinless halibut fillet, cut into 1 1/2-inch cubes
• 1 pound shelled and deveined medium shrimp
• Oyster crackers or crusty bread, for serving

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