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Steamed Littleneck Clams with Sweet Corn and Basil Recipe

Steamed Littleneck Clams with Sweet Corn and Basil

Recipe courtesy Michelle Ragussis

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

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  • on August 18, 2012

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    Okay, last night was the 4th time I made this dish, since it aired! And I have to say it is not only simple and such a joy to prepare, the combination of the different flavors just go together like a symphony!! I LOVE LOVE LOVE this simple dish. I am so sad, that we will not be able to enjoy more of Michelles, yummy dishes!! Does anyone, know a way we can get more of her delicious and fun recipes??

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  • on August 14, 2012

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    It was ok. A little too salty for my taste. Omit the salt step as the clams and sasuage are pretty salty to begin with.
    Another clove of garlic would be delicious as well.
    Very easy to prepare.

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  • on July 25, 2012

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    This was a very easy dish to prepare, but we did not care for it as much as some of the other recipes we've tried which are very similar. Although I did not vote for Michelle, I would love to see a show about New England and fresh seafood.

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  • on July 23, 2012

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    I cooked this meal for my family and friends tonight. They LOVED IT! I don't eat seafood nor do I know how to cook it. Michelle is awesome. Her recipes are easy to follow and she is so much fun to watch. I still think she should have won!

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  • on July 23, 2012

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    Awesome and unique take on clam chowder. My wife and I both loved it and will be doing it again and again. We might also try it with mussels. For all the people who gave negative reviews becasue of the size of the serving, or because it's not a complete meal - you are totally off base. This is her take on SOUP, not a meal. It is well proportioned and tastes great and that is what counts.

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  • on July 23, 2012

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    sounds delish! can't wait to try. but really? 4 clams per serving? doesn't sound right.

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  • on July 22, 2012

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    OM NOM NOM...heck, thicken the broth a bit and put it in a bowl so I don't have to share my broth...yummmmy

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  • on July 21, 2012

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    By the way, for the person who had a soupy end product, I found that using really chilled butter at the very end will thicken the broth and the result is nice.

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  • on July 21, 2012

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    I love this recipe of Michelle's. Finally, someone from New England with some great recipes to teach us. Go Michelle!!!

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  • on July 20, 2012

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    I made it last night and it was DELISH!!! My boyfriend loved it so much he was "drinking" the cooked wine and sausage.

    My local grocery store didn't have chorizo so I made it with Andule (sp? sausage instead. It worked. I also skipped the celery BC I don't like to buy ingredients that i can't use again later in the week. Again, it was still good. I think next time I make it I will do half Clams and half Mussels. I was confused as well if I was supposed to steam or cook the corn first. I just threw it in there just like the recipe calls for and it was perfect, slight crunchy corn YUM! I have never cooked any seafood a day in my life and I was very nervous about this. I felt so proud that I could do this and It turned out sooooo good! I served mine with asiago cheese bread from panera.

    I hope Melissa wins! If her show is based mostly on seafood I will follow her show because I have no clue how to cook seafood and need to learn!

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