Clams with Corn and Basil

Here’s a quick clam recipe for when summer corn starts popping. Carrots snuck their way in because on a recent trip to the Skagit Valley to visit a cheesemaker we work with in the Farm Store, we heard it said that the closer your farm or garden is to the Skagit River, the sweeter your carrots will be. You be the judge!

Clams with Corn and Basil (and maybe carrots)

To Serve 2

2 1/2 pounds of clams
2 tablespoons butter or olive oil
2 cloves of garlic, sliced thin
2 ears of corn, shucked, kernels cut from cob
2 small-medium carrots, peeled and diced (optional)
2 cups of broth (1 jar of Yodelin, any variety – their Salish Sea saffron halibut broth is what we used here, but coconut curry would be lovely too)
A handful of torn basil (any variety)

To Serve 4 or More

5 pounds of clams
4 tablespoons butter or olive oil
4 cloves of garlic, sliced thin
4 ears of corn, shucked, kernels cut from cob
4 small-medium carrots, peeled and diced
4 cups of broth (2 jars of Yodelin, any variety)
A handful of torn basil (any variety)

Procedure

Rinse the clams. In a large pot, melt the butter over medium-high heat and add the garlic. Cook until the garlic is translucent and fragrant, but not brown. 

Add the corn, carrots and clams, and increase the heat to high. When you start to hear a sizzle, add the broth. If you don't have broth, a splash of wine, light beer or cider – or even water – will work! It just won't be as...brothy.

Cover and cook until the clams open (if you’re using purple clams, cook them a few minutes longer — unlike manilas, which are done when they flash open, savory clams take a little more time). If any clams refuse to open, send them packing (i.e., discard them). Read more about how to steam clams here.

Taste the broth and season with salt if needed (the clams usually provide enough sea salt of their own). Top with torn basil.