The most intimidating part of clams is sourcing them and cleaning them, after that, cooking clams is a breeze – and I hope these Preserved Lemon Butter Clams with Corn prove it! Clams are a great beginner protein. They steam in minutes and release their salty, unctuous juices into whatever they are cooking in, making rich flavor for very little work. If I’m making a dinner for friends, a date night or a meal where I want to impress, clams are almost always on the menu. People are so impressed by them, and they don’t even realize the full meal took mere minutes (and was pretty affordable, too!)
This preserved lemon butter version uses gentle heat from serrano peppers, sharp lemon juice and of course, butter, to give these clams a perfect broth base. After that, pile them high on sourdough so that you can soak up the best of it. Of course, if you are gluten-free, you can also do a base of rice or grains and still get the same delicious effect.
Table of contents
What is preserved lemon?
Preserved lemon is one of my personal favorite one-of-a-kind condiments that goes with almost anything. Simply put, preserved lemons are lemons pickled in salt and their own juices for about a month. The rind becomes soft and easy to cook with while the salt and acid pack that craveable punch.
Originating from North African countries along the Mediterranean, this condiment is the perfect pairing for any dish that needs a hit of acid. For this recipe, the preserved lemon butter is the perfect way to spruce up the briny clams, while the sweetness of the corn is there to balance everything out. It really is a match made in heaven.
The ingredients you’ll need for these clams
These lemony clams are a perfect end-of-summer meal that features ingredients that are readily available this time of year. From corn to Serrano peppers, this dish is my way of holding onto summer for as long as I can. Here’s everything you’ll need:
- 2 dozen Little Neck clams
- 3 tablespoons salted butter, softened
- 1/4 preserved lemon, finely chopped into a paste
- 3 scallions, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 medium Serrano pepper, thinly sliced
- 2 ears corn kernels removed, about 2 cups
- 3 garlic cloves, sliced
- 2 tablespoons fresh lemon juice, about 1/2 of a large lemon
- 1 cup vegetable broth
- 2 thick slices of sourdough bread, toasted, for serving
How to cook the clams
Cooking clams is not the feat that it’s made out to be – it’s actually quite easy. I think you’ll be surprised how low maintenance they are without lacking in flavor or beauty. These clams are delicious, gorgeous on the plate and require minimal effort. Nothing beats it! Here are the steps to make this dish:
- Add the clams to a large bowl and cover them with cold water. Use a brush to scrub them, drain the water, and repeat until the water runs clear. If any clams are dead (meaning slightly open and don’t close when you lightly touch them), discard them.
- In a small bowl, mix together the softened butter and preserved lemon paste. Add about 1 tablespoon of the sliced scallions (green parts only) and mix to combine. Set the butter aside.
- Place a high-sided sauté pan with a fitted lid over medium heat. Add the olive oil and the white parts of the scallion. Set aside the remaining scallion greens for serving.
- Add the Serrano pepper to the pan and cook for 2-3 minutes, until the scallion and pepper have begun to soften. Add the corn and season with a few pinches of salt. Cook the corn undisturbed for 4 minutes, until lightly charred on the bottom. Add the garlic in, mix to combine and cook for 2-3 more minutes, or until the garlic is no longer raw.
- Squeeze in the lemon juice and pour in the vegetable broth. Bring the broth to an aggressive simmer.
- When the broth is simmering, add the clams. Shake them into an even layer in the pan and cover with the lid. Let the clams steam for 7-8 minutes or until all the shells have opened.
- Uncover the clams and dot the preserved lemon butter all over the clams and corn. Get in the shells, on the corn, and on the broth. Cover with the lid again for 15 seconds to melt the butter, then remove the pan from the stove.
FAQ
Sure! Instead of corn, you could use a grain like farro or a small bean, like chickpeas. I have another clam recipe that you might prefer to this one if you don’t like corn!
Once all the shells are open, that’s when they are fully cooked. They should be very open – not partially or just cracked. This will also allow for the broth, preserved lemon butter and corn to cook into the clams, which makes them all the more delicious.
To store these clams, keep them in an airtight container with the broth and corn in the fridge. They will last for about 3-4 days, but make sure to do a smell test before you’re ready to eat them. To reheat them, pop the clams in the microwave for about a minute.
Looking for similar recipes?
I love all things citrusy and acidic, don’t you? Here are some favorites on the blog!
And that’s everything for these Preserved Lemon Butter Clams with Corn!
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And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Preserved Lemon Butter Clams with Corn
Equipment
- 1 large sauté pan with a fitted lid
Ingredients
- 2 dozen Little Neck clams
- 3 tablespoons salted butter softened
- 1/4 preserved lemon finely chopped into a paste
- 3 scallions thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 medium Serrano pepper thinly sliced
- 2 ears corn kernels removed, about 2 cups
- 3 garlic cloves sliced
- 2 tablespoons fresh lemon juice about 1/2 of a large lemon
- 1 cup vegetable broth
- 2 thick slices of sourdough bread toasted, for serving
Instructions
- Add the clams to a large bowl and cover them with cold water. Use a brush to scrub them, drain the water, and repeat until the water runs clear. If any clams are dead (meaning slightly open and don't close when you lightly touch them), discard them.
- In a small bowl, mix together the softened butter and preserved lemon paste. Add about 1 tablespoon of the sliced scallions (green parts only) and mix to combine. Set the butter aside.
- Place a high-sided sauté pan with a fitted lid over medium heat. Add the olive oil and the white parts of the scallion. Set aside the remaining scallion greens for serving.
- Add the Serrano pepper to the pan and cook for 2-3 minutes, until the scallion and pepper have begun to soften. Add the corn and season with a few pinches of salt. Cook the corn undisturbed for 4 minutes, until lightly charred on the bottom. Add the garlic in, mix to combine and cook for 2-3 more minutes, or until the garlic is no longer raw.
- Squeeze in the lemon juice and pour in the vegetable broth. Bring the broth to an aggressive simmer.
- When the broth is simmering, add the clams. Shake them into an even layer in the pan and cover with the lid. Let the clams steam for 7-8 minutes or until all the shells have opened.
- Uncover the clams and dot the preserved lemon butter all over the clams and corn. Get in the shells, on the corn, and on the broth. Cover with the lid again for 15 seconds to melt the butter, then remove the pan from the stove.
- To serve, pile the clams and corn on top of each slice of sourdough. Garnish with the remaining scallion greens.
This was one of my favorite meals of all time – slightly spicy, sweet, savory and flavorful. Not to mention incredibly easy. I will make this recipe again and again!
This makes me so happy! I’m so glad you enjoyed!