- Total Time
Enjoy this New England favorite at the beach or in your own backyard.
little neck clams32 item(s)
whole-grain yellow cornmeal1 Tbsp
unsalted butter2 Tbsp
uncooked onion(s)2 large, chopped
kosher salt1 tsp
bay leaf1 leaf/leaves
fresh parsley4 sprig(s), plus additional for garnish
garlic clove(s)4 medium clove(s), medium, minced
OLD BAY Old bay seasoning1 Tbsp
white wine½ cup(s), dry variety
reduced sodium canned chicken broth¾ cup(s)
uncooked baby potatoes2 pound(s), rinsed and scrubbed
cooked chicken chorizo sausage12 oz, sliced into 12 chunks
corn4 medium, husked and halved
lemon(s)1 medium, cut into 8 wedges
- Scrub outsides of clams; place in a large pot of cold water. Add cornmeal to help clams release any grit; let soak, 15 minutes. Remove clams from pot; rinse.
- Heat butter in a large soup or stockpot over medium heat. Add onion and salt; cook, stirring frequently, until softened, 10-15 minutes. Stir in bay leaf, parsley, garlic and Old Bay; cook, 1 minute. Stir in wine; cook, 1 minute. Add broth; increase heat to medium-high.
- Place potatoes in pot over onion mixture and top with chorizo; place corn over chorizo and then add clams. Cover pot; cook until clams have opened, and corn and potatoes are fork tender, 15-20 minutes.
- Use a slotted spoon to remove clams to a large platter (discard any that haven't opened); place corn in a serving bowl. Use a slotted spoon to remove chorizo and potatoes to platter with clams; drizzle some broth from pot over clams, sausage and vegetables. Serve with remaining broth and lemon wedges on the side; garnish with parsley.
- Serving size: 4 clams, 2 slices sausage, ½ ear corn, ¼ lb potatoes, ¼ c broth