Photo by Alex Lau, Prop Styling by Kendra Smoot
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.
- 4 servings
- 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)
- 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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