Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 stalks celery, thinly sliced
• 2 cloves garlic, chopped
• 1/2 stick Spanish chorizo or linguica sausage, diced
• Pinch crushed red pepper
• 24 littleneck clams, scrubbed clean
• 1 cup Portuguese white wine, or other dry white wine
• Salt and ground black pepper
• 2 tablespoons unsalted butter
• 4 ears fresh corn, kernels sliced off of the cobs
• 1/4 cup chopped fresh parsley
• 10 leaves fresh basil, julienned
• 1 loaf crusty French bread

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Instructions

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. 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.
3. Stir in the butter, corn, parsley and basil. Transfer to large serving bowl. Serve with the bread.