Sweet corn and briny clams have always been a classic American pairing. Native Americans created the clambake centuries ago by steaming clams with lobsters in pits dug in the sand. This recipe from our book “COOKish” takes inspiration from that tradition and elevates the combination with a few flavorful substitutions. Instead of potatoes, we use fresh fennel bulb for added texture and notes of anise. And instead of cream, we finish the dish with crème fraîche or whole-milk yogurt for a tangy creaminess that perfectly complements the clams. Whether you eat it like a chowder or a brothy clambake, it’s delicious either way.
If possible, use freshly shucked corn kernels for the recipe. But frozen corn works well as a substitute during the off-season. Serve this dish with oyster crackers or crusty bread to soak up the flavorful broth.
Steamed clams with corn, fennel and creme fraiche
Start to finish: 30 minutes
Servings: 4
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium fennel bulb, halved, cored and thinly sliced
1 medium yellow onion, halved and thinly sliced
2 teaspoons fennel seeds
Kosher salt and ground black pepper
2 cups corn kernels
2 pounds hard-shell clams (about 1½ inches diameter), such as littleneck or Manila, scrubbed
¼ cup crème fraîche OR plain whole-milk yogurt
Directions:
In a Dutch oven, heat the oil until shimmering. Add the fennel, onion, fennel seeds, and a pinch of salt. Cook, stirring, until the vegetables are lightly browned. Stir in the corn and 1 cup of water. Bring to a boil and add the clams. Cover and cook over medium heat, stirring once or twice, until the clams have opened. Stir once more and discard any clams that haven’t opened. Remove from heat and stir in the crème fraîche and ½ teaspoon pepper. Season with salt.
Optional garnish: Hot sauce OR chopped fresh flat-leaf parsley OR lemon wedges OR a combination
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