Recipe courtesy of Michele Ragussis

Steamed Littleneck Clams with Sweet Corn and Basil

Name: Steamed Littleneck Clams with Sweet Corn and Basil
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
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

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Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 6 servings

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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. It has not been tested for home use.