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. This recipe is by Kelly Mariani from Scribe Winery in Sonoma, CA.
Ingredients
4 servings
¼
½
1
1
1
¼
36
½
2
Preparation
Heat ¼ 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 ¼ 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 (7)
Back to TopThis is one of my favorites! Made it with pasta to serve more people. I've subbed fish for mussels. I'm growing bulb fennel this year so I can make this more, more, more
Anonymous
New Mexico
5/6/2020
One of those "yeah, I'm making this again" kind of recipes.
yoshi99
8/27/2019
Made this after seeing it in an issue. Amazing! I went a lot heavier on the herbs and got some toasted baguette to soak up all the clam juices. It was so easy to throw together.
DarrahP
State College, PA
8/23/2019