If you asked me what one of my last meals would be, it would be these steamed clams with corn and cherry tomatoes. Which may literally be the most perfect summer dinner. Finish with fresh lemon juice , loads of fresh herbs and lots of crusty bread for dipping into the delicious broth. And perhaps a glass of chilled white wine too!
I am noticing a trend with our summer dinners. Lots of tomatoes, obviously. (I mean, if you know me, you know my love for tomatoes runs very deep). And anything I can dip crusty bread into (roasted tomatoes with basil oil is the perfect example!)
How to clean clams before cooking
Now before we get into the steaming, lets talk about how to properly clean clams first. Honestly, it takes longer to clean clams then to cook them, but worth it so you don't bite into a hard piece of sand.
- Once you bring home the clams, place them on ice and leave in the fridge until you're ready to cook them later (usually on the same day).
- 30 minutes before you're ready to cook, place the clams in a large bowl of cold tap water. This help the clams spit out any sand that may be inside.
- Right when you're ready to cook, use a clam brush or something similar and scrub the outside of each clam. Then, you're ready to cook!
Once you master how to clean clams (again, easy, just a bit time consuming), you're ready to cook them in any which way. Such as in my linguini with clams or seafood and chorizo paella.
Steamed Clams Recipes
It seems as though I have an affection to steamed clams. I've made Spanish clams in green sauce and as a more comforting meal, linguini and clams on a regular basis.
The flavors of these steamed clams with corn are bright and summery. Sweet summer cherry tomatoes offers the perfect amount of sweetness as well as chopped shallots. Loads of fresh herbs and a healthy squeeze of fresh lemon juice, just to round everything out.
Pour the wine and tear the bread, that is exactly what steamed clams with corn and tomatoes is for. I know this recipe will become a summer dinner staple for you!
Ingredients
- Little Neck Clams
- Corn
- Olive oil
- Shallot
- Garlic Cloves
- Fennel
- Butter
- Salt and Pepper
- White Wine
- Cherry Tomatoes
- Water or stock
- Lemon
- Fresh Parsley
- Bread
Instructions
- Begin by cleaning the clams by scrubbing each one with a clam scrubber or something similar and placing them in a bowl of cold water for at least 30 minutes. This will help get all the sand out.
- Next, grill the corn in a dry skillet or grill pan until there are nice char marks on all the sides. Once done, remove corn and cut off the kernels and set aside.
- In a large skillet over medium heat, add olive oil and chopped shallot and saute for 1-2 minutes until softened but not caramelized. Add in the garlic and cook for another 30 seconds, again to soften but not caramelize.
- Add the sliced fennel and butter and cook for 3-4 minutes so the fennel begins to soften as well. Season with salt and pepper and pour in the white wine and reduce slightly, for another 1-2 minutes. It should have a good simmer.
- Add the cherry tomatoes and cook for a few minutes so they begin to soften and their juices start to develop.
- Next, add the clams by picking them out of the water instead of pouring them, which can lead to sand going back into the clams. Toss everything together and add the charred corn kernels and stock.
- Cover with a lid and cook until the clams just open up. Anywhere from 7-10 minutes depending how large the clams are.
- Once clams open, discard any that are still closed. Turn off heat and garnish with a squeeze of lemon juice and chopped herbs.
- Serve with lemon wedges and grilled bread.
Steamed Clams with Corn and Sweet Cherry Tomatoes
LittleFerraroKitchen.com
Ingredients
- 2 pounds of little neck clams soaked and scrubbed
- 1 ear of corn husk and silk removed
- 3 tablespoon olive oil
- 1 small shallot chopped
- 2 garlic cloves finely chopped
- 1 small bulb of fennel sliced thin
- 2 tablespoon butter
- Salt and pepper
- ½ cup white wine
- 1 pint of cherry tomatoes cut in half
- ¼ cup of water or stock
- Lemon wedges for servings
- Fresh parsley leaves chopped for garnish
- Grilled bread for serving
Instructions
- Begin by cleaning the clams by scrubbing each one with a clam scrubber or something similar and placing them in a bowl of cold water for at least 30 minutes. This will help get all the sand out.
- Next, grill the corn in a dry skillet or grill pan until there are nice char marks on all the sides. Once done, remove corn and cut off the kernels and set aside.
- In a large skillet over medium heat, add olive oil and chopped shallot and saute for 1-2 minutes until softened but not caramelized. Add in the garlic and cook for another 30 seconds, again to soften but not caramelize.
- Add the sliced fennel and butter and cook for 3-4 minutes so the fennel begins to soften as well. Season with salt and pepper and pour in the white wine and reduce slightly, for another 1-2 minutes. It should have a good simmer.
- Add the cherry tomatoes and cook for a few minutes so they begin to soften and their juices start to develop.
- Next, add the clams by picking them out of the water instead of pouring them, which can lead to sand going back into the clams. Toss everything together and add the charred corn kernels and stock.
- Cover with a lid and cook until the clams just open up. Anywhere from 7-10 minutes depending how large the clams are.
- Once clams open, discard any that are still closed. Turn off heat and garnish with a squeeze of lemon juice and chopped herbs.
- Serve with lemon wedges and grilled bread.
Jenn says
YUMMY. This looks so good!
Samantha says
Thank you so much!!