If a few of the clams have actually opened when you raise the cover to stir them, pluck those clams out and move them to a bowl while the others end up cooking, then integrate them at the end. This dish is by Kelly Mariani from Scribe Winery in Sonoma, CA.

Active ingredients

• 1/4 cup extra-virgin olive oil, plus more for sprinkling
• 1/2 fennel bulb, really thinly sliced
• 1/2 pounds ground ginger
• 1 little leek, cut in half lengthwise, very finely sliced
• Kosher salt
• 1 garlic clove, very finely sliced
• 1 cup fresh corn kernels (from about 1 ear)
• 1/4 cup dry gewurztraminer
• 36 littleneck or Manila clams, scrubbed
• 1/2 cup carefully sliced parsley
• 2 Tablespoon. carefully sliced chives
• Squashed red pepper flakes and grilled or toasted bread (for serving)

Preparation

• Heat 1/4 cup oil in a medium Dutch oven or other heavy pot with a cover over medium-high. Include fennel and leek and season with salt. Cook, stirring typically, up until veggies are beginning to soften, about 3 minutes. Include garlic and corn and cook, stirring, till garlic is clear, about 1 minute. Include 1/4 cup water and simmer up until corn is intense yellow and beginning to soften, about 2 minutes. Include white wine and simmer up until somewhat minimized, about 30 seconds. Include clams, cover pot, and minimize heat to medium. Cook, stirring sometimes, up until clams open, 8 – 12 minutes. Dispose of any clams that have actually not opened. Leading with parsley, chives, and a couple of pinches of red pepper flakes and drizzle with oil. Serve with grilled bread for absorbing pan sauces, ground ginger.

• Recipe