Steamed Clams with Spicy Tomato Corn Broth and Fettuccine - Culinary Medicine Home

Steamed Clams with Spicy Tomato Corn Broth and Fettuccine - Culinary Medicine Home

mds.culinarymedicine.org

This Steamed Clams with Spicy Tomato Corn Broth and Fettuccine is simple quick meal that's perfect on a cold winter night or a hot summer day.

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Cooking tools:

  • Pot
  • Kitchen scale
  • Colander
  • Skillet
  • Wooden spoon
  • Measuring spoon
  • Measuring cup
  • Cutting board
  • Chef's knife
  • Tongs
  • Soup bowl
  • Mixing bowl
  • Paring knife
  • Peeler
  • Stove
  • Saucepan
  • Kitchen towel

Ingredients

  • 3 quarts Water
  • 4 ounces Whole Wheat Fettuccine (or gluten-free fettuccine)
  • 1 tsp. Unsalted butter
  • 1 Medium Shallots, raw (minced)
  • 1 medium Carrots, raw (peeled and cut into small dice)
  • 1 Medium stalk Celery, raw (small dice)
  • 1/2 cup White wine
  • 1/2 cup Water
  • 2 Tbsp. No salt added tomato paste
  • 1/8 tsp. Cayenne pepper
  • 1 pound (with shell), yield after shell removed Fresh clams (about 24 littleneck clams)
  • 1/4 cup Corn, sweet, yellow, raw
  • 1 slice Prosciutto (cut into small dice)
  • 1/2 medium Tomatoes (seeded and diced)
  • 2 Tbsp. Fresh parsley (chopped)
  • 2 ounces Sourdough bread (or gluten-free bread)

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