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–+ servings

Preserved Lemon Butter Clams with Corn

5 from 1 review
Clams and corn simmered with Serrano peppers, scallion and garlic feels like my perfect end-of-summer meal. The only thing that could possibly improve it is dots of preserved lemon butter, which melt deep into the crevices of the clams shells. Pile the clams on top of thick slices of toast and let the salty, buttery broth melt into the crispy bread.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings

Equipment

Ingredients

  • 2 dozen Little Neck clams
  • 3 tablespoons salted butter, softened
  • 1/4 preserved lemon, finely chopped into a paste
  • 3 scallions, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 medium Serrano pepper, thinly sliced
  • 2 ears corn, kernels removed, about 2 cups
  • 3 garlic cloves, sliced
  • 2 tablespoons fresh lemon juice, about 1/2 of a large lemon
  • 1 cup vegetable broth
  • 2 thick slices of sourdough bread, toasted, for serving

Instructions 

  1. Add the clams to a large bowl and cover them with cold water. Use a brush to scrub them, drain the water, and repeat until the water runs clear. If any clams are dead (meaning slightly open and don't close when you lightly touch them), discard them.
  2. In a small bowl, mix together the softened butter and preserved lemon paste. Add about 1 tablespoon of the sliced scallions (green parts only) and mix to combine. Set the butter aside.
  3. Place a high-sided sauté pan with a fitted lid over medium heat. Add the olive oil and the white parts of the scallion. Set aside the remaining scallion greens for serving.
  4. Add the Serrano pepper to the pan and cook for 2-3 minutes, until the scallion and pepper have begun to soften. Add the corn and season with a few pinches of salt. Cook the corn undisturbed for 4 minutes, until lightly charred on the bottom. Add the garlic in, mix to combine and cook for 2-3 more minutes, or until the garlic is no longer raw.
  5. Squeeze in the lemon juice and pour in the vegetable broth. Bring the broth to an aggressive simmer.
  6. When the broth is simmering, add the clams. Shake them into an even layer in the pan and cover with the lid. Let the clams steam for 7-8 minutes or until all the shells have opened.
  7. Uncover the clams and dot the preserved lemon butter all over the clams and corn. Get in the shells, on the corn, and on the broth. Cover with the lid again for 15 seconds to melt the butter, then remove the pan from the stove.
  8. To serve, pile the clams and corn on top of each slice of sourdough. Garnish with the remaining scallion greens.