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Recipe courtesy of Michele Ragussis

Show: Food Network Star

Episode: Pilot Green Lights

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Steamed Littleneck Clams with Sweet Corn and Basil

Total:: 25 min
Prep:: 15 min
Cook:: 10 min

Yield:: 6 servings

Level:: Easy

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.

My Private Notes

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