Brothy Steamed Clams with Corn

bon appétit seafood shellfish clam corn summer healthy soy free wheat/gluten-free dairy free peanut free tree nut free white wine

Kelly Mariani

4 servings

Source

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling

1/2 fennel bulb, very thinly sliced

1 small leek, halved lengthwise, thinly sliced

Kosher salt

1 garlic clove, thinly sliced

1 cup fresh corn kernels (from about 1 ear)

1/4 cup dry white wine

36 littleneck or Manila clams, scrubbed

1/2 cup finely chopped parsley

2 Tbsp. finely chopped chives

Crushed red pepper flakes and grilled or toasted bread (for serving)

Method

Heat 1/4 cup oil in a medium Dutch oven or other heavy pot with a lid over medium-high. Add fennel and leek and season with salt. Cook, stirring often, until vegetables are starting to soften, about 3 minutes. Add garlic and corn and cook, stirring, until garlic is translucent, about 1 minute. Add 1/4 cup water and simmer until corn is bright yellow and starting to soften, about 2 minutes. Add wine and simmer until slightly reduced, about 30 seconds. Add clams, cover pot, and reduce heat to medium. Cook, stirring occasionally, until clams open, 8–12 minutes. Discard any clams that have not opened. Top with parsley, chives, and a few pinches of red pepper flakes and drizzle with oil. Serve with grilled bread for soaking up pan sauces.