SHANNON'S CUTTING BOARD

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Summer Clam Stew with Corn, Fingerling Potatoes, and Crispy Prosciutto


Summer stew with local manila clams, fresh corn from the cob, fingerling potatoes, and crispy prosciutto in a white wine and shallot broth with picked dill and parsley. When summer is still here and we’re hanging on to it for dear life! This is hearty dish with the most delicious broth that incorporates my favorite flavors from summer, it just needs a crunchy baguette to mop it all up. Done in about 20 minutes, this can be on your lunch or dinner table in no time at all.


I love a good chowder, but I never make them in the summer time. I do have a slight soup obsession, though, so I try to find ways to incorporate throughout the year. So, I omitted the creamy thick base and made the vegetables the highlight of this dish.


First thing, get your clams soaking. This will help them purge of any sand that’s still in their shells. Place your clams in a bowl and just cover them with water. Allow them to soak for about half an hour. If you’re in a huge rush, just rinse them under cold running water, this will help dislodge any sand as well.


Boil the potatoes. In a medium pot, add water and potatoes and salt. Bring to a boil and cook just until tender. Use a fork to pierce through the potato. Remove them from the pot and allow to cool slightly. Cut the potatoes in half.


In a large skillet, I use the largest one I have that has a lid, add olive oil and heat over medium. Add your sliced prosciutto and cook until nice and crispy. Remove the prosciutto from the pan.


Add your sliced shallot, garlic, and red chili flakes to the pan and cook over medium heat until the onions are translucent and your garlic and red chili flakes are fragrant, about 5 minutes. Be very careful not to burn the garlic! No one likes burnt garlic. Turn the temperature down if you see it getting too dark.


Add the corn to your pan and cook until it’s nice and golden brown, about 3 minutes.

Place your potatoes in the skillet along with the crispy prosciutto. Give everything a good stir and add your dry white wine. When I say dry, I mean in no way sweet. There are many types of white wine you can use, think pinot grigio, chardonnay, sauvignon blanc, and even dry Riesling.

Arrange the clams on top of your mixture and cover the skillet. Increase the heat to about a medium-high to allow the wine to come to a gentle boil. Cook the clams for about 5-6 minutes. When the clams are open, they are cooked. Throw away any unopened clams, these ones are no good.


Turn your broiler on and place sliced pieces of baguette on a baking sheet. Take a clove of garlic and give it a good smash. Then run the piece of garlic on the crush of the baguette pieces. Drizzle the piece with a little bit of olive oil and broil until they’re golden brown, about 2 minutes on each side.


Garnish the pan with fresh dill and parsley and serve with a crispy baguette!


Ingredients:

· 2 lbs manila clams or other type of littleneck clams

· 2 cobs of corn, corn sliced off the cob OR the equivalent of 2 cups of corn from a can or frozen

· 12 fingerling potatoes

· 4 ounces of prosciutto, sliced

· 1 shallot, sliced

· 1 cup dry white wine

· 4 cloves of garlic, chopped

· 1/2 teaspoon red chili flakes

· 3 tablespoons extra-virgin olive oil

· 1 tablespoon fresh dill

· 1 tablespoon fresh parsley


Instructions:

1. Place your clams in a bowl and just cover them with water. Allow them to soak for about half an hour this will help dislodge any sand as well.

2. In a medium pot, add water and potatoes and salt. Bring to a boil and cook just until tender. Use a fork to pierce through the potato. Remove them from the pot and allow to cool slightly. Cut the potatoes in half.

3. In a large skillet add olive oil and heat over medium. Add the sliced prosciutto and cook until nice and crispy. Remove the prosciutto from the pan.

4. Add your sliced shallot, garlic, and red chili flakes to the pan and cook over medium heat until the onions are translucent and your garlic and red chili flakes are fragrant, about 5 minutes. Be very careful not to burn the garlic! No one likes burnt garlic. Turn the temperature down if you see it getting too dark.

5. Add the corn to your pan and cook until it’s nice and golden brown, about 3 minutes.

6. Place your potatoes in the skillet along with the crispy prosciutto. Give everything a good stir and add your dry white wine.

7. Arrange the clams on top of your mixture and cover the skillet. Increase the heat to about a medium-high to allow the wine to come to a gentle boil. Cook the clams for about 5-6 minutes. When the clams are open, they are cooked. Throw away any unopened clams, these ones are no good.

8. Turn your broiler on and place sliced pieces of baguette on a baking sheet. Take a clove of garlic and give it a good smash. Then run the piece of garlic on the crush of the baguette pieces. Drizzle the piece with a little bit of olive oil and broil until they’re golden brown, about 2 minutes on each side.

9. Garnish the pan with fresh dill and parsley and serve with a crispy baguette!


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