Sopa de Almejas (Clam Soup)

Place the Guajillo chiles and Ancho chiles in a small pot, cover with hot water, and simmer for 10 minutes until softened. Drain, reserving a small amount of the soaking liquid.

Transfer the softened Guajillo chiles and Ancho chiles to a blender with the Roma tomatoes and a splash of the reserved soaking liquid. Blend until a smooth paste forms. Strain the chile paste through a fine-mesh sieve into a bowl to remove any solids, pressing with a spoon.

Heat the Olive oil in a large pot or Dutch oven over medium heat. Add the White onion and cook until translucent, about 5 minutes.