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Steamed Corn With Clams and Bacon

5.0(80)

"The dish tastes exactly of August on a plate," Sam Sifton wrote in 2013 when bringing the recipe to The Times. "the saltiness of the clams amplifying what Pablo Neruda called the sweet, 'virginal' flavor of the corn." Adapted from ‘‘Seamus Mullen’s Hero Food," this fast summer recipe pairs sweet corn with briny clams and smoky bacon for a well-rounded, light dish.

by Sam Sifton

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Dinner, Easy, Lunch, Quick, Appetizer, Main Course

Servings

(6–8)

Total time

30 min

Calories / serving

367 kcal

Ingredients (9)

serves

1/2 pound slab bacon, dicedbacon
6 cloves garlic, peeled and slicedgarlic
50 littleneck clamsclam
5 ears sweet corn, shucked, trimmedand cut in halfcorn
1 1/2 cups dry white winewhite-wine
1 tablespoon plus 1 teaspoon pimentón
Crushed Aleppo pepper to taste, or red-pepper flakes
10 to 12 fresh basil leaves, torn roughlybasil
1/4 cup extra-virgin olive oilolive-oil

Instructions (3 steps)

01In a large, heavy bottomed pot set over medium heat, cook the bacon until it begins to render its fat. Add the garlic, and cook until it turns translucent.
02Add the clams, corn and white wine, then stir in the pimentón. Increase heat to high, and cook for approximately 30 seconds, to evaporate the alcohol. Lower heat to medium low, cover the pot and steam until the clams have all opened and the corn is tender, approximately 8-10 minutes. (Discard any unopened clams.)
03Using tongs and a spoon, remove all the clams and corn and bacon from the pot, and place in large, warm bowl, with a healthy dose of broth, a scattering of Aleppo pepper and the torn basil, and drizzle with olive oil.

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