![The titular dish in a large serving vessel with grilled bread and chile flakes alongside.](https://assets.epicurious.com/photos/5d377011382244000944615c/1:1/w_2560%2Cc_limit/brothy-steamed-clams-with-corn-recipe-BA-062319.jpg)
If some of the clams have opened when you lift the lid to stir them, pluck those clams out and transfer them to a bowl while the others finish cooking, then combine them at the end.
Ingredients
4 servings
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.
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Reviews (3)
Back to TopAmazing!!! I used chicken stock instead of water but everything else is exact to the recipe
ntamaro
NORTHPORT, NY
7/12/2020
It was okay. It was a little blander than I expected and needs something to goose it: a shot of sherry vinegar or lemon; bits of prosciutto or bacon; some diced pepper. I'm saving the recipe, but I now view it as a base, not a final dish.
kskingsley
CT
9/3/2019
This is an excellent recipe. Used leftover corn from the farmers’ market, so had to adjust the recipe a bit.
jlsch
Farragut, TN
8/24/2019