BROTHY STEAMED CLAMS WITH CORN

Brothy Steamed Clams with Corn image

Provided by Kelly Mariani

Yield 4 servings

Number Of Ingredients 11

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)

Steps:

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.