Clams with White Wine, Sweet Corn Broth, & Scallions

Clams and mussels are not considered dinner as much as they should be in the US! It’s such a simple, light, and fabulous meal. Not to mention amazing in the summer with a great lager (I love Hitachino Nest Lager). This recipe calls for clams, but you can easily exchange them for mussels.

Clams with White Wine, Sweet Corn Broth, & Scallions
serves 2

shopping list —

• 2 pounds clams

• 3 oz melted onion and sweet corn butter

• 4 cloves garlic, minced

• 4 ounces (1/2 cup) white wine (just something kinda nice, preferable a bit dry)

• 1 bunch scallions, sliced thin

• 5 grams (about a teaspoon) espelette chili

• 1 lemon 

equipment —

• medium pot 

steps —

1. Place a medium sized pot over medium-low heat and add a knob of butter and garlic. Cook until garlic starts to turn golden.

2. Add white wine and clams. Turn up the heat to high and bring wine to a boil. Cook until clams open up. They will release liquid (liquor) that will season the wine and create the base for your broth.

3. Using a slotted spoon, remove clams and place into 2 serving bowls. Reserve broth in your pot.

4. Bring broth back to a boil and whisk in remaining sweetcorn butter, bit by bit.

5. Once the butter is emulsified and the broth is silky and smooth, add the scallions, chili, and a generous squeeze of lemon. Season with salt if needed (the clams are naturally salty and may be enough!).

6. Pour the broth over the clams and serve with extra lemon wedges and a nice torn baguette.