Description
Experience the delightful flavors of Clams with ‘Nduja, Corn, and Fennel, a coastal-inspired dish that will impress your guests.
Ingredients
Scale
- 2 pounds Littleneck clams or cockles
- 1 medium Shallot
- 2 cloves Garlic
- 1 medium Fennel bulb
- 2 tablespoons Olive oil
- 1/4 teaspoon Kosher salt
- 2 ounces ‘Nduja
- 1/2 cup Dry white wine
- 1 cup Corn kernels
- 1 medium Lemon
- 4 slices Toasted crusty bread
Instructions
- Prep the Clams: Start by scrubbing and rinsing the clams or cockles under cold water to remove any grit.
- Chop the Aromatics: Coarsely chop the shallot and garlic, then place them in a medium bowl. Pick the fronds from the fennel bulb and set them aside for garnish.
- Sauté the Base: Heat the olive oil in a Dutch oven over medium heat until shimmering. Add the shallot mixture along with kosher salt, sautéing until tender, about 3 to 4 minutes.
- Cook the ‘Nduja: Add the ‘nduja to the pot, breaking it up with the back of a spoon. Cook until melted and starts to brown, around 4 minutes.
- Add Clams and Wine: Increase the heat to high, add the cleaned clams, white wine, and corn kernels. Cover and cook until clams begin to open, about 3 to 4 minutes.
- Serve Opened Clams: Remove opened clams using tongs and transfer them to a serving platter, covering loosely with foil.
- Finish the Sauce: Discard unopened clams and let the remaining liquid cook uncovered until slightly thickened, about 2 minutes.
- Add Zest and Juice: Stir in reserved lemon zest and squeeze the juice from the half lemon into the pot. Adjust seasoning with more kosher salt.
- Garnish and Serve: Garnish with reserved corn kernels, sliced fennel, and fennel fronds. Serve alongside lemon wedges and toasted bread.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg