Description
A bold and flavorful seafood dish that combines briny clams with spicy ‘nduja, sweet corn, and fragrant fennel in a rich, brothy base. Perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 2 pounds fresh littleneck clams, cleaned and scrubbed
- 3 tablespoons ‘nduja
- 1 large fennel bulb, thinly sliced
- 1 cup fresh corn kernels (from 1 large ear)
- 4 garlic cloves, thinly sliced
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 1 cup cherry tomatoes, halved
- ½ cup dry white wine
- 1 cup vegetable broth
- ¼ cup fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Set a large pot or Dutch oven over medium heat and add olive oil.
- Add shallots and garlic, cooking until softened.
- Stir in ‘nduja and cook until it melts into the oil.
- Add sliced fennel, corn, and cherry tomatoes. Cook for 5 minutes.
- Pour in white wine and vegetable broth. Bring to a simmer.
- Add clams, stir gently, and cover. Cook for 6–8 minutes until clams open.
- Discard any unopened clams and stir in chopped parsley.
- Season with salt and pepper, then serve hot with crusty bread.
Notes
- Soak clams in cold salted water for 20 minutes to remove grit.
- Use high-quality ‘nduja for best flavor.
- Serve with grilled sourdough or rustic bread.
- Leftover broth can be repurposed in pasta or rice dishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg
Keywords: clams recipe, nduja seafood, fennel corn clam stew, Italian seafood, spicy clam broth