Summer Clam Succotash on Grilled Sourdough

Sous Chef Matt Brown, TSK, Newport

This recipe combines some of my favorite foods of the season—fresh sweet corn, tomatoes and littleneck clams—into one rustic dish. Nothing tastes better than summer in Rhode Island!

June 05, 2018

Ingredients

SERVINGS: 4 Serving(s)
  • 2 pounds fresh littlenecks
  • 1 cup dry white wine
  • 2 sprigs fresh thyme
  • 4 ears fresh sweet corn, shucked and grilled until cooked through
  • 3 tablespoons extra-virgin olive oil
  • 1 shallot, minced
  • 1 clove garlic, sliced
  • 1 ripe tomato, cut in medium dice, seeds removed
  • 1 cup cooked butter beans (or use drained canned beans)
  • Kosher or sea salt
  • Freshly ground pepper
  • 2 tablespoons chopped flat-leaf parsley, divided
  • ¼ cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 slices sourdough, brushed with olive oil and grilled (see note)

Preparation

Place the littlenecks in a large saucepan with white wine and thyme over medium-high heat, cover and cook until the clams open. Remove from heat, reserve the broth. Remove clams from their shells, discard shells and set clams aside. Grill the corn and let cool. Cut the kernals off the cobs and set aside. (Both clams and corn can be cooked in advance and refrigerated along with the broth.)

In a medium saucepot, heat 2 tablespoons olive oil and add shallot and garlic. Once translucent, add the tomato and cook until tender but still in whole pieces. Add the beans and littleneck clams. Season with salt and black pepper (be careful not to oversalt, since the clams add their own salt). Cook until any liquid has evaporated. Fold in corn kernels and 1 tablespoon chopped parsley, then remove succatash to a bowl and keep warm.

In the same saucepot, gently heat 1 cup reserved clam broth and milk. In a separate small saucepot, melt butter over medium heat. Whisk in flour, stirring constantly, cooking for 2 minutes. Slowly dribble in the clam broth/milk mixture while whisking to prevent any lumps. Once the sauce thickens, add the remaining chopped parsley and remove from heat.

Place grilled bread on a warm serving plate and top slices with the clam succotash. Drizzle sauce on top and garnish with fresh parsley. Enjoy!

About this recipe

Note: You can grill the bread when you prep the corn. Just give it a minute or 2 in a warm oven before serving so the bread is warmed through before you top with the clam succotash.

Ingredients

SERVINGS: 4 Serving(s)
  • 2 pounds fresh littlenecks
  • 1 cup dry white wine
  • 2 sprigs fresh thyme
  • 4 ears fresh sweet corn, shucked and grilled until cooked through
  • 3 tablespoons extra-virgin olive oil
  • 1 shallot, minced
  • 1 clove garlic, sliced
  • 1 ripe tomato, cut in medium dice, seeds removed
  • 1 cup cooked butter beans (or use drained canned beans)
  • Kosher or sea salt
  • Freshly ground pepper
  • 2 tablespoons chopped flat-leaf parsley, divided
  • ¼ cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 slices sourdough, brushed with olive oil and grilled (see note)
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