* Start by making the Vera Cruz sauce. This can be done one day in advance, as the sauce gets better over time. In a Sauce Pan on medium-high heat, add the olive oil, garlic, onion, celery and peppers. Sautee for a few minutes until you get some color on the vegetables. Then add the clam Juice, tomato paste, olives, capers, paprika and chipotle. Let the sauce simmer for 30 minutes on low heat.