- 1/2 cup diced slab bacon
- 4 cloves garlic, thinly sliced
- 24 littleneck clams
- 2 ears sweet corn, shucked and cut into 2-inch lengths
- 3/4 cup dry white wine
- 2 teaspoons pimentón
- Aleppo pepper
- A handful of fresh basil leaves, torn
A healthy drizzle of olive oil
In a large heavy-bottomed pot, sweat the bacon over medium heat. Once it begins to render, about 2 minutes, add the garlic and sweat until translucent. Add the clams, corn, and white wine and stir in the pimentón. Increase the heat to high and cook, uncovered, for about 30 seconds, until the alcohol has evaporated. Reduce the heat to medium-low, cover, and steam until all the clams have opened and the corn is tender, 5-8 minutes. Discard any clams that don’t open.
I like to serve this dish in a large earthenware bowl, with a sprinkle of Aleppo pepper, torn basil and a generous drizzle of fruity olive oil.
– From Seamus Mullen’s Hero Food by Seamus Mullen/Andrews McMeel Publishing