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    Home » Recipes » Dinner Recipes

    Steamed Clams with Corn and Tomatoes

    Published: Aug 4, 2019 · Modified: Oct 4, 2022 by Samantha Ferraro · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    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!

    Steamed Clams with Corn and Tomatoes is the perfect summer dinner. Finish with fresh lemon juice and lots of crusty bread for dipping into the broth.

    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 with corn and tomatoes is the perfect summer dinner. Finish with fresh lemon juice and herbs and lots of crusty bread for dipping into the delicious broth

    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.

    Steamed clams with corn and tomatoes is the perfect summer dinner. Finish with fresh lemon juice and herbs and lots of crusty bread for dipping into the delicious broth

    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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Add the cherry tomatoes and cook for a few minutes so they begin to soften and their juices start to develop.
    6. 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.
    7. Cover with a lid and cook until the clams just open up. Anywhere from 7-10 minutes depending how large the clams are.
    8. Once clams open, discard any that are still closed. Turn off heat and garnish with a squeeze of lemon juice and chopped herbs.
    9. Serve with lemon wedges and grilled bread.

    Steamed Clams with Corn and Sweet Cherry Tomatoes

    Samantha Ferraro

    LittleFerraroKitchen.com

    Steamed clams with corn and tomatoes is the perfect summer dinner. Finish with fresh lemon juice and herbs and lots of crusty bread for dipping into the delicious broth
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Clam soaking time 30 minutes mins
    Total Time 1 hour hr
    Course Main
    Cuisine American
    Servings 2 servings
    Calories 528 kcal

    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
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    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.

    Nutrition

    Calories: 528kcalCarbohydrates: 34gProtein: 16gFat: 34gSaturated Fat: 11gCholesterol: 51mgSodium: 727mgPotassium: 1237mgFiber: 7gSugar: 11gVitamin A: 2020IUVitamin C: 73mgCalcium: 121mgIron: 4.2mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Comments

    1. Jenn says

      September 03, 2019 at 8:17 am

      5 stars
      YUMMY. This looks so good!

      Reply
      • Samantha says

        September 06, 2019 at 6:33 pm

        Thank you so much!!

        Reply

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