Clams with ‘Nduja, Corn and Fennel

Increase the heat to high. Add the clams, 1/2 cup dry white wine, and 1/2 cup of the corn kernels. Cover and cook, occasionally shaking the pot or stirring, until the clams begin to open, 3 to 4 minutes. As the clams open, transfer them with tongs to a serving platter and loosely cover with aluminum foil.

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