Steamed Littleneck Clams with Sweet Corn and Basil |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
2 tablespoons extra-virgin olive oil |
2 stalks celery, thinly sliced |
2 cloves garlic, chopped |
1/2 stick spanish chorizo or linguica sausage, diced |
pinch crushed red pepper |
24 littleneck clams, scrubbed clean |
1 cup portuguese white wine, or other dry white wine |
salt and ground black pepper |
2 tablespoons unsalted butter |
4 ears fresh corn, kernels sliced off of the cobs |
1/4 cup chopped fresh parsley |
10 leaves fresh basil, julienned |
1 loaf crusty french bread |
Directions:
1. 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.
2. 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.
3. Stir in the butter, corn, parsley and basil. Transfer to large serving bowl. Serve with the bread.
4. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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