5 from 6 votes
Chipolte Lime Braised Clams
Chipotle Lime Braised Clams is the best summer dinner served with buttery garlic bread! Tender clams are cooked in a spicy chipotle sauce with corn and cherry tomatoes topped with lime juice and fresh herbs. It’s a total crowd pleaser that only takes 30 minutes to make from start to finish! Enjoy with Pasta al Limone and a cold Chelada.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
146 kcal
Course:
Dinner
Cuisine:
American, Mexican
Ingredients
Chipotle-Lime Clams:
- 1 tablespoon olive oil
- 1/2 yellow onion peeled and minced
- 6 garlic peeled and minced, cloves
- 3/4 cup white wine
- 1 tablespoon tomato paste
- 2 chipotles in adobo minced
- 1/2 pint cherry tomato
- 2 tablespoons butter unsalted
- 2 ears corn kernels removed
- kosher salt
- 2 lime juiced
- 1 pound little neck clams scrubbed, 1 pound
- 1 tablespoon cilantro minced
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.
Cup of Yum
Notes
- Prepping clams – The big key with clams is scrubbing the outside so they’re nice and clean. The ones I got had a good amount of sand on them and that would be in your dish; you definitely don’t want that!
- If your clams are exceptionally dirt – I usually only do this with mussels but if the clams you purchased are super dirty or sandy, you could soak them in a bucket of water with a tablespoon of all-purpose flour. The clams will purge their sand almost immediately.
Nutrition Information
Serving
4g
Calories
146kcal
(7%)
Carbohydrates
12g
(4%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
20mg
(7%)
Sodium
54mg
(2%)
Potassium
270mg
(6%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
602IU
(12%)
Vitamin C
27mg
(30%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 146
% Daily Value*
| Serving | 4g | |
| Calories | 146kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 54mg | 2% |
| Potassium | 270mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 602IU | 12% |
| Vitamin C | 27mg | 30% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.