New Englanders know how to eat clams. We always ask for a side of bread because the best part of eating clams is soaking up the juices that come with them.
This dish was inspired by the many times I’d have to ask for bread (DISGRACEFUL! Wink.). Why not put the clams right on the bread? Serve with a fork and knife, or just roll up your sleeves like a real New Englander.
These steamed clams are served simply with white wine, garlic, just-blistered tomatoes, sweet corn and little wisps of spicy salami. Chop up some fresh parsley, and you’ve got yourself a home run.
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: 2 large portions
Prep time: 45 minutes (includes clam soaking time)
Cook time: 15 minutes
Total time: 1 hour
The Ingredients
~ 3 1/2 pounds littleneck clams*
1 cup dry white wine
1 cup cherry tomatoes, halved
2 ears of corn (about 1 1/2 cups)**
~1/4 cup parsley, chopped (plus more to garnish)
4-6 slices calabrese or other salami, julienned (you can also use a teaspoon or tablespoon of nduja!)
1 large garlic clove, slivered
1 shallot, minced
2 tablespoons butter
2-4 slices of crusty bread, toasted (1 per person)
Salt & pepper
*You can also use steamers or larger clams but the cooking time may differ slightly. The rule of thumb is when the clams open fully, they are ready to eat!
**I always prefer fresh corn but frozen corn also works!
The Steps
To prep clams: Scrub clams to remove sand/dirt under cold water. In a large bowl of cold water, let clams soak for 15-20 minutes to remove any extra sand/dirt. Drain.
To steam clams: In a large pot, add wine, garlic slivers, and clams. Over medium-high heat, cover pot and bring wine to a boil. Keep wine at a steady boil and let clams steam in closed pot for 5-10 minutes until clams fully open. When clams are open, they are ready to eat!
For tomato-corn sauté: While clams are steaming, in a separate medium pot, add butter, shallot, corn, and calabrese (or other salami). Over medium-high heat, sauté mixture for about 5 minutes until shallots are soft and corn is just cooked. Add tomatoes and parsley and sauté for about 2 minutes, just until tomatoes are warm but still intact.
To plate: Place a piece of toast in each person’s shallow bowl. Use tongs to place open clams on top of toast (discard any closed clams!!). Spoon tomato-corn sauté on top of clams. Ladle a spoonful or two of the garlicky wine on top of everything! Garnish with chopped parsley. Serve with an extra bowl for shells.
The Steps with Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
