• 8 Ratings

Serve this creamy sauce with our Grilled Striped Bass.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place clams and wine in a large saucepan. Cover; cook over medium heat until clams open, 6 to 8 minutes. Using a slotted spoon, transfer clams to a bowl (discard any that don't open). Strain liquid into a small bowl, leaving grit and sand behind; set aside.

    Advertisement
  • Rinse saucepan, and melt butter over medium heat. Add shallots and celery; cook until they begin to soften, about 4 minutes. Cut potatoes into 3/4-inch chunks; add to pan along with corn kernels and scrapings, thyme, and bay leaf. Add reserved cooking liquid and cream, and stir to combine. Cover; reduce heat to medium-low, and simmer until potatoes are tender, 20 to 25 minutes.

  • Arrange clams on top; cover, and continue cooking just until heated through, about 5 minutes. Remove from heat; season with pepper. Spoon sauce into four shallow bowls, and serve fish on top. Arrange clams around fish, and serve immediately.

Reviews

8 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1