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5 from 2 votes

Chipolte Lime Braised Clams

These chipotle lime braised clams are cooked in a spicy chipotle broth and topped with lots of lime juice and served with garlic buttery bread. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American, Mexican
Keyword: braised clams, chipotle, clam, clams, corn, summer
Servings: 4
Calories: 240kcal
Cost: $15

Equipment

  • 1 (4-quart) pot or large skillet

Ingredients

Chipotle-Lime Clams:

  • 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

Instructions

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. 

Nutrition

Serving: 4g | Calories: 240kcal | Carbohydrates: 5g | Protein: 10g | Fat: 3g | Cholesterol: 100mg | Sodium: 50mg