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Clams: Bombs Away Cafe Chipotle Clams

Source of Recipe


John Huyck, Bombs Away Cafe






List of Ingredients



• 50 Manila clams (or other fresh steamer clams)
  
• 2 Tbsp butter
  
• 1/2 cup diced yellow onion
  
• 2 tsp chopped garlic
  
• 1/2 cup dry white wine
  
• 2 ounces (1/4 cup) chipotle puree*
  
• 2 Tbsp chopped cilantro
  
• Lemon wedges
  
• Good bread
  






Instructions



1. Saute clams in butter, onions and garlic until they start to open, then deglaze the pan with wine, stirring and scraping to dissolve the flavorful cooked-on bits of food at the bottom of the pan.
   
   
2. Add the cilantro and chipotle. Simmer until the clams completely open (discarding any that don't), then serve immediately with lemon wedges. Use bread to sop up all the goodness after the clams are gone.
   
   Serves 4
   
   * You can find canned Chipotle con Escabeche at most grocery stores. Check in the Mexican or ethnic food section. Puree what you need and store the rest in the refrigerator in a container made of glass or non-reactive metal.