The ideal date night dish. Blending all the flavors of the season, this dish is the best way to bring the summer vibes to date night.
Clams:
2 quarts water
1/2 cup kosher salt 2 cups Ice
4 lb Little Clams
1 large ear of sweet corn, Shucked 2 tps olive oil
1 red fresno chile, stemmed and sliced into thin rings
1 tbl plus 2 tps sliced fresh chives
1 tbl plus 2 tps finely sliced finely sliced fresh flat-leaf parsley leaves
Fine sea salt
2 tbl Lime Juice (from 1 lime) or to taste 4 tbl Butter
2 tbl finely diced shallots 3 cups corn milk
White peppercorns Toasted and freshly cracked
Corn Milk:
8 large enough ears of corn shucked
INSTRUCTIONS:
Clean & Brine Clams:
Pour the water into a large, deep pot. Stir in the kosher salt and ice. Add the clams and brine them in the
refrigerator for 3 hours.
Fill a second deep container with cold water. Remove the clams from the brine making sure their
sediment stays behind, and transfer them to fresh water bath. Shake to dislodge and remaining grit.
Transfer the clams to colander. Refrigerate until ready to use, up to 1 hour
Make the Relish:
Trim the top and bottom off the shucked corn. Hold the ear straight up on a work surface. With a sharp
serrated knife, cut off the kernels. Try to keep the kernels as close to whole as possible.
Transfer the kernels to a small bowl and toss with the olive oil, chile, 2 tablespoons of the parsley, and
sea salt and lime juice to taste. Let the relish stand for at least 10 min at room temperature.
Braise the Clams:
Heat a large, heavy, lidded pan over medium-low heat (prior to cooking, see if all the clams will fit in one
layer; if not, work in batches, dividing the butter, shallots, corn milk accordingly)
Swirl in 2 tablespoons of the butter. Once it begins to foam, add shallots and gently sweat for 3 minutes
or until translucent but no color.
Increase the heat to high and add the clams. Stir to coat the shells in butter and shake the pan to
arrange the clams in a snug single layer. Cover the pan and steam the clams for 3 to 5 minutes, or until
their shells just open. if you smell browning butter, take a peek - if no clams have opened to release
juice and produce steam, add a few splashes of water and re cover the pan to help them along.
With a slotted spoon, quickly transfer the clams to a large bowl, leaving their drippings in the pan. If
some clams are more stubborn, remove the opened ones, cover the pan and steam the closed clams for
another minute or two. If they still don’t open, discard them. If they still don’t open, discard them.
Repeat with the remaining clams, if necessary.
Immediately reduce the heat to medium an pour the corn milk into the pan. Simmer, whisking
frequently, for 8 minutes, or until the milk thickens. Whisk the remaining 2 tablespoons of butter into
the corn milk and once it is melted, return to pan. While tossing the coat finishes braising the clams,
uncovered, for 1 to 2 minutes more or until their shells have fully open and meat firms slightly. Remove
the pan from heat and stir in the remaining chive and parsley. Season with more lime juice, sea salt and
pepper to taste. The braising liquid should toe the line between sweet briny, and creamy. Serve
Immediately, garnish with corn relish.
Corn Milk:
Trim the tops and bottoms off the corn. Hold one ear straight up on clean workspace. With a sharp or
serrated knife cut off kernels, repeat with the rest of ears of corn. Place the kernels in a large bowl.
Working over the bowl, hold the blade of your knife across the now kernel less cobs, as if you were
about to cut through them, scrape all the way down to get out all remaining juices.
If you have a juicer, juice the corn kernels, otherwise using a food processor or blender, puree kernels
for 2 minutes or until smooth and soupy. Working over a covered bowl pass the corn puree through a
sieve and press down until the solids to extract as much liquid as possible.
start discussion