Steamed Corn With Clams And Bacon
- 1/2 pound slab bacon, diced
- 6 cloves garlic, peeled and sliced
- 50 littleneck clams
- 5 ears sweet corn, shucked, trimmed and cut in half
- 11/2 cups dry white wine
- 1 tablespoon plus 1 teaspoon pimenton
- Crushed Aleppo pepper to taste, or red-pepper flakes
- 10-12 fresh basil leaves, torn roughly
- 1/4 cup extra-virgin olive oil
- In 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.2.Add the clams, corn and white wine, then stir in the pimenton. 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.)3.Using 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.
- YIELDServes 6-8.
bacon, garlic, littleneck clams, sweet corn, white wine, pimentufn, pepper, basil, ubc
Taken from www.epicurious.com/recipes/member/views/steamed-corn-with-clams-and-bacon-52460541 (may not work)