Steamed Littleneck Clams with Sweet Corn and Basil

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 servings
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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


  1. Heat a large, deep skillet over medium heat and add the olive oil. 
  2. 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. 
  3.  Stir in the butter, corn, parsley and basil. Transfer to large serving bowl. Serve with the bread.
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