Steamed Corn With Clams and Bacon

Name: Steamed Corn With Clams and Bacon
Total time: 30 min
Yield: 6 to 8 servings
Ingredients: 1/2 pound slab bacon, diced; 6 cloves garlic, peeled and sliced; 50 littleneck clams; 5 ears sweet corn, shucked, trimmedand cut in half; 1 1/2 cups dry white wine; 1 tablespoon plus 1 teaspoon pimentón; Crushed Aleppo pepper to taste, or red-pepper flakes; 10 to 12 fresh basil leaves, torn roughly; 1/4 cup extra-virgin olive oil

Recipe from Seamus Mullen

Adapted by Sam Sifton

Steamed Corn With Clams and Bacon — William Brinson for The New York Times; Food stylist: Suzanne Lenzer. Prop stylist: Susan Brinson.

Total Time: About 30 minutes
Rating: 5(78)
Comments: Read comments

"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. —Sam Sifton

Featured in: For Summer Cooking, Embrace Simplicity

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

½pound slab bacon, diced
6cloves garlic, peeled and sliced
50littleneck clams
5ears sweet corn, shucked, trimmedand cut in half
1½cups dry white wine
1tablespoon plus 1 teaspoon pimentón
Crushed Aleppo pepper to taste, or red-pepper flakes
10 to 12fresh basil leaves, torn roughly
¼cup extra-virgin olive oil

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.
Step 2
Add 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.)
Step 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.

Ratings

5 out of 5

78 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Doug Mc7 years ago

I made the recipe with mahogany clams and found it to be an easy recipe with good and balanced flavors. A keeper!

Paulette7 years ago

Try adding Linguisa sausage .. oh yum

Minna1 month ago

Incredible dish! Been making it for seven years and it never fails to amaze.

Peter2 months ago

Summer crowd pleaser that is very flexible, I often use fresh cilantro and parsley in lieu of rosemary, add a chopped red onion, and portuguese choriço instead of bacon. Also have added linguini and that works well too.

Sara10 months ago

So easy and really good. I’ll be making this again. I followed the recipe except instead of a final drizzle of olive oil, I used melted butter. (I think summer corn needs butter.) served with toasted sourdough and a green salad.

Private comments are only visible to you.