Brothy Steamed Clams with Corn
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- kosher salt
- 1/4 cup dry white wine
- 1/2 cup finely chopped parsley
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/2 fennel bulb, very thinly sliced
- 1 small leek, halved lengthwise, thinly sliced
- 1 garlic clove, thinly sliced
- 1 cup fresh corn kernels (from about 1 ear)
- 36 littleneck or manila clams, scrubbed
- 2 tbsp. finely chopped chives
- crushed red pepper flakes and grilled or toasted bread (for serving)
- Carbohydrate 19 g(6%)
- Cholesterol 39 mg(13%)
- Fat 15 g(24%)
- Fiber 2 g(10%)
- Protein 21 g(43%)
- Saturated Fat 2 g(11%)
- Sodium 810 mg(34%)
- Calories 313
Preparation 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.
Preparation 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.
