Sweet corn and briny clams may very well be probably the most traditional of American pairings. Hundreds of years earlier than Europeans arrived on New England shores, Native Americans created the clambake by digging pits within the sand to steam them with lobster. Add water and cream to the combination, and chowder would observe quickly after.
To honor this summertime custom at Milk Street, we pair the 2 in a chowder, of kinds, which you can eat along with your fingers. Or perhaps it’s a brothy clambake. Either manner, the recipe from our guide “COOKish,” which limits recipes to only six elements with out sacrificing taste, elevates the mixture with the substitution of two flavor-packed elements.
First, fairly than the everyday potatoes, we go for contemporary fennel bulb, which provides notes of anise in addition to contrasting texture. And second, we end with a small measure of crème fraîche (or whole-milk yogurt) as an alternative of cream. The tanginess pairs fantastically with the briny-sweet liquid launched by the clams to change into a subtly creamy broth that’s as scrumptious because the clams themselves.
If you possibly can, use corn kernels minimize from freshly shucked ears (you’ll want two good-size ears to get the two cups kernels referred to as for within the recipe), however frozen corn works within the low season. Serve with oyster crackers, or with crusty bread for mopping up the broth.
Steamed clams with corn, fennel and creme fraiche
Start to complete: half-hour
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 floor black pepper
2 cups corn kernels
2 kilos hard-shell clams (about 1½ inches diameter), reminiscent of littleneck or Manila, scrubbed
¼ cup crème fraîche OR plain whole-milk yogurt
Directions:
In a Dutch oven, warmth the oil till shimmering. Add the fennel, onion, fennel seeds and a pinch of salt, then prepare dinner, stirring, till the greens are evenly browned. Stir within the corn and 1 cup water. Bring to a boil and add the clams. Cover and prepare dinner over medium, stirring a couple of times, till the clams have opened. Stir as soon as extra, then take away and discard any clams that haven’t opened. Off warmth, stir within the crème fraîche and ½ teaspoon pepper. Season with salt.
Optional garnish: Hot sauce OR chopped contemporary flat-leaf parsley OR lemon wedges OR a mix
Get extra recipes and dinner concepts from The Washington Times meals part.
Content Source: www.washingtontimes.com