Recipe courtesy of Michele Ragussis
Steamed Littleneck Clams with Sweet Corn and Basil
Total:
25 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

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. It has not been tested for home use.

IDEAS YOU'LL LOVE

Steamed Couscous

Recipe courtesy of Alton Brown

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Spicy Linguine with Clams and Mussels

Recipe courtesy of Giada De Laurentiis

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Manhattan Clam Chowder

Recipe courtesy of Michael Lomonaco

Clam Chowder

Recipe courtesy of Alton Brown

Linguine with Clam Sauce

Recipe courtesy of Robin Miller

White Clam Pizza

Recipe courtesy of Food Network Kitchen

Linguine and Clams

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking