Steamed Littleneck Clams with Sweet Corn and Basil

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, chopped
  • 1/2 stick Spanish chorizo or linguica sausage, diced
  • Pinch crushed red pepper
  • 24 littleneck clams, scrubbed clean
  • 1 cup Portuguese white wine, or other dry white wine
  • Salt and ground black pepper
  • 2 tablespoons unsalted butter
  • 4 ears fresh corn, kernels sliced off of the cobs
  • 1/4 cup chopped fresh parsley
  • 10 leaves fresh basil, julienned
  • 1 loaf crusty French bread
Directions

Heat a large, deep skillet over medium heat and add the olive oil. Add the celery, garlic, chorizo and crushed red pepper and saute for 3 to 4 minutes.

Add the clams and white wine, season with salt and pepper, cover and steam until the clams open, 3 to 6 minutes. Discard those that don't open.

Stir in the butter, corn, parsley and basil. Transfer to large serving bowl. Serve with the bread.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


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