Description
Clams with ‘Nduja, Corn, and Fennel is a delicious one-pot meal that combines savory ‘nduja with sweet corn and aromatic fennel for a remarkable dinner experience.
Ingredients
Scale
- 2 pounds littleneck clams or cockles
- 1 medium shallot
- 2 cloves garlic
- 1 medium fennel bulb
- 2 ounces ‘nduja
- 1/2 cup dry white wine
- 1 cup corn kernels
- 1 medium lemon
- 4 (1-inch thick) slices toasted crusty bread
Instructions
- Scrub the clams under cold running water to remove any grit or sand.
- Coarsely chop the shallot and garlic, and dice the fennel bulb.
- In a Dutch oven, heat olive oil, add shallot mixture and salt, sauté until translucent.
- Stir in the ‘nduja and cook until melted and browned.
- Increase heat, add cleaned clams, white wine, and corn, cover, and cook until clams open.
- Check for unopened clams after a few minutes, discard unopeneds.
- Add reserved lemon zest and squeeze in the lemon juice; stir and season.
- Garnish with remaining corn kernels, sliced fennel, and serve with lemon wedges and toasted bread.
Notes
- Fresh clams will give the best flavor and texture.
- Preferably use fresh corn or thawed frozen corn.
- Use both juice and zest of the lemon for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 60 mg