Chipotle Lime Braised Clams

1 T. olive oil

1/2 yellow onion, peeled and minced

6 garlic cloves, peeled and minced

3/4 C. white wine

1 T. tomato paste

2 chipotles in adobo, minced

1/2 pint cherry tomatoes

2 T. unsalted butter

2 ears corn, kernels removed

Kosher salt

2 limes, juiced

1 pound 1 pound little neck clams, scrubbed

1 T. minced cilantro

 

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 tsp. 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.