Brothy Steamed Clams with Corn
A flavorful seafood dish combining fresh littleneck clams with sweet corn, aromatic fennel, and leeks in a white wine broth. Perfect for serving with grilled bread to soak up the delicious pan juices.
Ingredients
- •¼ cup extra-virgin olive oil
- •½ bulb fennel
- •1 small leek
- •1 to taste Kosher salt
- •1 clove garlic
- •1 cup fresh corn kernels
- •¼ cup dry white wine
- •36 pieces littleneck or Manila clams
- •½ cup parsley
- •2 Tbsp chives
- •1 to taste crushed red pepper flakes and bread
Cooking Instructions
- 1.
Heat 1/4 cup oil in a medium Dutch oven or other heavy pot with a lid over medium-high. Add fennel and leek and season with salt. Cook, stirring often, until vegetables are starting to soften, about 3 minutes. Add garlic and corn and cook, stirring, until garlic is translucent, about 1 minute. Add 1/4 cup water and simmer until corn is bright yellow and starting to soften, about 2 minutes. Add wine and simmer until slightly reduced, about 30 seconds. Add clams, cover pot, and reduce heat to medium. Cook, stirring occasionally, until clams open, 8-12 minutes. Discard any clams that have not opened. Top with parsley, chives, and a few pinches of red pepper flakes and drizzle with oil. Serve with grilled bread for soaking up pan sauces.
20 min
