Recipe courtesy of Michele Ragussis

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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Ingredients

Directions

  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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