Ingredients
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1/2 cup (1 stick) unsalted butter, divided
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1 clove garlic, thinly sliced
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1 cup fresh corn kernels (about 1 ear)
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1/4 cup dry white wine
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1/2 cup chopped parsley
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2 tbsp chopped chives
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1/4 tsp crushed red pepper
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48 to 50 littleneck clams, cleaned (3 to 3 1/4 lbs)
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Baguette slices, to serve
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Olive oil, for brushing
Steps
1
Melt ¼ cup butter in a saucepan on medium-low, until foamy. Add garlic and corn and cook, stirring frequently, until garlic is translucent, about 1 minute. Add ½ cup water and simmer until corn is bright yellow and starting to soften, about 2 minutes.
2
Add wine and simmer until slightly reduced, about 30 seconds. Add remaining ¼ cup butter, 1 tablespoon at a time, whisking constantly, until sauce is thick enough to coat the back of a spoon. Remove from heat and stir in parsley, chives, and crushed red pepper. Season with salt. Keep warm until ready to serve.
3
Preheat grill to medium. Place clams directly on the grill. Cook 5 to 10 minutes, removing as soon as clams pop open. Carefully transfer clams to a large bowl, discarding any that have not opened. Brush baguette slices with oil and grill 1 to 2 minutes per side, until lightly toasted.
4
Pour the sauce over the clams. Serve immediately with grilled bread.
