A big bowl of steamed clams and juicy-crisp corn is summer eating at its finest. The combination is fresh, sweet and briny, almost like a chowder made for eating with your fingers.
In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we finish the clams and corn with a small measure of crème fraîche (or whole-milk yogurt); the briny-sweet liquid released by the clams becomes a subtly creamy broth that’s as delicious as the clams themselves. Fennel perfumes the broth with anise-like notes.
