For years I’ve always complained about summer. It’s usually just not my vibe. I like cozy things: food, sweaters, fall leaves, etc. All of that. But this year—maybe it’s because I have central air-conditioning now—is different. It’s fun! Summer foods and flavors have all of a sudden become my absolute favorite. I’m eating all of the corn, tomatoes and seafood. I also have that dang grill that I love and that has really made summer cooking my absolute favorite.
These have been on rotation because clams and chipotle and lime are all flavors that go so well together. I used little neck clams but other clams ((like Manila clams) or even mussels would also work. The big key with clams is scrubbing the outside so they’re nice and clean. The ones I got had a pretty good amount of sand on them and that would be in your dish; you definitely don’t want that!
This dish goes pretty quickly. The onion and aggressive amount of garlic cloves are cooked until soft. White wine deglazes the pan and then tomato paste and cherry tomatoes are added. The butter is added and then the chipotles in adobo. The sauce thickens and gets all delicious. And then we throw in the corn and clams. Once they open up, we squeeze in some lime and that’s it! Eat it with buttery garlic bread and enjoy your life!
Chipotle Lime ClamsPrint
- 1 tablespoon olive oil
- 1/2 yellow onion, peeled and minced
- 6 garlic cloves, peeled and minced
- 3/4 cup white wine
- 1 tablespoon tomato paste
- 2 chipotles in adobo, minced
- 1/2 pint cherry tomatoes
- 2 tablespoons unsalted butter
- 2 ears corn, kernels removed
- Kosher salt
- 2 limes, juiced
- 1 pound 1 pound little neck clams, scrubbed
- 1 tablespoon minced cilantro
To Make the Chipotle-Lime Clams:
- To a medium pot or braising pan, set over medium heat, add the olive oil. When the olive oil is warm, add the onion and cook until softened, about 5 minutes. Next add the garlic cloves and cook for an additional 2 minutes. Turn the heat to high and then pour in the white wine, scraping the bottom of the pan with a spatula. Mix in the tomato paste, chipotles in adobo and butter.
- Bring to a gentle simmer and cook for about 5 minutes, just until the flavors are married together; give it a taste and adjust the salt to your liking. I added about 1 teaspoon of salt. Add the corn and arrange the little neck clams in one even layer. If some overlap that’s ok. Bring to a gentle simmer and cover the pan; cook the clams for about 5 to 7 minutes. This will depend on the size of the clams.
- Some of the clams I had were stubborn that refused to open. I knew they weren’t bad so I removed the clams that were totally open (so they wouldn’t overcook) and covered the pot until all of them opened. The clams I had were sort of large so I think this was the problem.
- Discard any clams that refuse to open (one of the clams in my batch were discarded). Squeeze the lime juice over the clams and serve immediately; serve alongside the buttery garlic bread.