Careme

Ingredients

• Littleneck Clams

  2 pounds $6.99
• Bi-color Corn

  2 ears $0.79
• Yellow Potato

  12 ounces $1.69
• Organic Lemons

  1 lemon, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Organic Garlic

  2 cloves $2.89
• Italian Parsley Bunch

  2 tablespoons chopped $1.49
• Unsalted butter

  2 tablespoons
• Olive oil

  1 tablespoon
• Dry white wine

  1/2 cup
• Low-sodium chicken or vegetable broth

  1/2 cup
• Dried thyme

  1/2 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Scrub 2 pounds Littleneck Clams under cold water, discarding any cracked clams or open clams that do not close when tapped. Shuck 2 ears Bi-color Corn, slice off the kernels, and reserve both cobs. Dice 12 ounces Yellow Potato into 1/2-inch pieces, mince 2 cloves Organic Garlic, chop 2 tablespoons Italian Parsley, and zest and juice 1 Organic Lemon to yield 1 teaspoon zest and 2 tablespoons juice.
2. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a wide lidded pot over medium heat. Add 2 minced garlic cloves, 1/2 teaspoon dried thyme, and 1/4 teaspoon crushed red pepper flakes; cook for 1 minute.
3. Add 12 ounces diced Yellow Potato, the 2 reserved corn cobs, 1/2 cup dry white wine, and 1/2 cup low-sodium chicken or vegetable broth. Cover and simmer over medium-low heat for 10 to 12 minutes, until the potatoes are nearly tender.
4. Discard the 2 corn cobs. Add the kernels from 2 ears Bi-color Corn and 2 pounds scrubbed Littleneck Clams. Cover tightly and steam over medium-high heat for 6 to 8 minutes, shaking the pot once, until the clams open; discard any clams that remain closed.
5. Turn off the heat and stir in 1 tablespoon unsalted butter, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons chopped Italian Parsley, and 1/4 teaspoon black pepper.
6. Divide the steamer and its broth between two shallow bowls, arranging the opened shells, golden corn, and potatoes on top for serving.