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White Wine Braised Clams

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White Wine Braised Clams

White Wine Braised Clams
Adam Macchia
Provided by:
total prep


  • 2 teaspoons chopped thyme
  • 1 cup peanuts, chopped
  • 4 dry chiles (crumbled)
  • 1/3 cup peanut oil
  • 1 medium Spanish onion, diced
  • 4 garlic cloves, minced
  • 1 pound butternut squash, seeded and cut into 1-inch slices
  • 4 dozen little neck clams
  • 2 cups bottled clam juice
  • 2 cups white wine
  • 1/2 teaspoon salt
  • 4 cups coarsely chopped spinach (8 to 10 ounces)
  • 2 lemons, quartered and juiced
  • 2 tablespoons butter


  • Heat a large sauté pan over medium heat. Add in peanuts, thyme, ginger and chiles. Toast on low heat for 3 minutes.
  • Add onion, garlic, squash and peanut oil to the pot. Cook for about 5 minutes. Add the clams and cover for about 2 minutes.
  • Remove the lid and add in clam juice, white wine, lemon juice and salt. Cover the pot and cook until clams open, about 4 to 5 minutes. Discard any unopened clams.
  • Stir in spinach and butter to the pan, cover, and cook until the spinach has wilted.
  • Divide the clams among four warmed serving bowls and serve with the lime wedges.