Brothy Steamed Clams with Corn
Ingredients
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ½ fennel bulb, very thinly sliced
- 1 small leek, halved lengthwise, thinly sliced
- Kosher salt
- 1 garlic clove, thinly sliced
- 1 cup fresh corn kernels (from about 1 ear)
- ¼ cup dry white wine
- 36 littleneck or Manila clams, scrubbed
- ½ cup finely chopped parsley
- 2 Tbsp. finely chopped chives
- Crushed red pepper flakes and grilled or toasted bread (for serving)
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