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Author Notes: I was inspired by many recipes over the years, but I think it all began with a recipe from Bon Appetit. So many changes later and the dish still takes on a little bit of a new identity depending what I have on hand. My real name for this recipe is "Invite only Your Closest Clam Lover Friends".
Grilled or Steamed Clams with Corn and Linguica —ibbeachnana
Serves 6 for appetizers 2-3 for dinner
- 3-4 dozen fresh littlneck clams
- 2-3 ears of corn brushed with olive oil, salt, pepper, grilled, kernels removed from cob. Just a light char on the corn
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons unsalted butter
- 3 cloves garlic, chopped
- 8 ounces linguica, diced substitute andouille or pancetta
- 1 1/2 pounds fresh tomatoes, large dice or halved if the tomatoes are small. I had plum, red, and yellow grape tomatoes the last time.
- 1/2 dry white wine to deglaze pan
- 1/2 cup dry white wine to pour over clams
- 1 sprig of oregano, thyme, parsly and a few basil leaves for clam pan
- Cracked pepper and sea salt
- 1 grilled, and fresh lemon + zest for garnish
- Clean clams, refrigerate until ready to grill or steam. Heat the olive oil and butter sauté diced sausage for 3 minutes, pancetta to almost crispy, add fresh or grilled corn kernels and garlic, sauté for another 3 minutes. Stir in tomatoes, cook 2 minutes, stir in the wine and let everything come to a hearty simmer, let cook for another 3-4 minutes. Set aside and keep warm.
- Heat grill to high heat, all burners. Place clams on a sheet pan, pour ½ cup wine over, add herb sprigs, close, grill until they just open, remove to large serving platter or bowl and cover until all the clams are done. Keep an eye on the pan juices, don’t let the pan juices dry up, add water if necessary. When all of the clams are done, pour the juices into the rest of the prepared ingredients (corn etc.), Pour hot ingredients over clams, sprinkle with parsley and lemon zest. Serve with plenty of lemon wedges, crusty bread, and a good bottle of wine.
- This recipe was entered in the contest for Your Best Corn off the Cob