Steamed Littleneck Clams with Sweet Corn and Basil
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 servings
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- 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
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.
