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