Clams in Chipotle Broth2017-11-10T16:01:41-05:00

Clams in Chipotle Broth

Presented by Cosmopolitan


  • 1 white onion, 1/4-inch diced
  • 2 T minced garlic
  • 2 T blended vegetable oil
  • 48 littleneck clams
  • 1/4 cup white wine
  • 1/4 cup vegetable stock
  • 1/4 lb unsalted butter
  • 2 sprigs thyme
  • 1/4 cup pureed chipotle peppers in adobe sauce


Lightly sauté garlic and onion in blended oil. When onion becomes translucent, add the clams and deglaze with white wine. Over medium heat, reduce liquid by half, then add vegetable stock. Reduce again by half, then add butter, thyme, and chipotle peppers. Continue to cook until all clams have fully opened. Divide among serving bowls.

(Serves 4)

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As seen in the 2014 Issue

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