Steamed Littleneck Clams with Sweet Corn and Basil

Ingredients

• 2 stalks celery thinly sliced
• 1 pinch pepper red crushed
• 1 loaf top french
• 4  ears corn fresh sliced
• 10 leaves basil fresh julienned
• 0.3 cup parsley fresh chopped
• 2 cloves garlic chopped
• 6 servings salt and ground pepper black
• 24  littleneck clams scrubbed
• 2 tablespoons olive oil extra-virgin
• 0.5 stick linguica sausage diced spanish
• 2 tablespoons butter unsalted
• 1 cup portuguese white wine dry white

Equipment

• bowl
• frying pan

Directions

1. Heat a large, deep skillet over medium heat and add the olive oil.
2. Add the celery, garlic, chorizo and crushed red pepper and saute for 3 to 4 minutes.
3. Add the clams and white wine, season with salt and pepper, cover and steam until the clams open, 3 to 6 minutes. Discard those that don't open.
4. Stir in the butter, corn, parsley and basil.
5. Transfer to large serving bowl.
6. Serve with the bread.