Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads…
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
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!)
Steamed Clams Recipes
The flavors of these steamed clams with corn are bright and summery. Inspired by the recent issue in Bon Appetit, I added my own twist to pump up the flavors even more. 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!
Steamed Clams with Corn and Sweet Cherry Tomatoes
- 2 pounds of little neck clams soaked and scrubbed
- 1 ear of corn husk and silk removed
- 3 tbsp olive oil
- 1 small shallot chopped
- 2 garlic cloves finely chopped
- 1 small bulb of fennel sliced thin
- 2 tbsp butter
- Salt and pepper
- 1/2 cup white wine
- 1 pint of cherry tomatoes cut in half
- 1/4 cup of water or stock
- Lemon wedges for servings
- Fresh parsley leaves chopped for garnish
- Grilled bread for serving
- Begin by cleaning the clams by scrubbing each one 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.