Steamed Littleneck Clams With Sweet Corn And Basil
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
43
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 stalks
Celery (thinly sliced)2 cloves
Garlic (chopped)1 pinch
Crushed Red Pepper1
Salt2 tbsps
Unsalted Butter1 cup
Parsley (chopped fresh)1 loaf
French Bread (crusty)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
3
Add the clams and white wine, season with salt and pepper, cover and steam until the clams open, 3 to 6 minutes
4
Discard those that don't open
5
Stir in the butter, corn, parsley and basil
6
Transfer to large serving bowl
7
Serve with the bread