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Appetizers, Fish and Shellfish, Quick and Easy

Steamed corn with clams and bacon

Steamed corn with clams and bacon
Glenn Koenig / Los Angeles Times

Don't ask me how it happened. I can't tell you. But certainly these elements came into play: planning too far ahead, not writing things down, friends finally getting back to us with the one possible date they could come for ... Read more

Total time: 30 minutes | Serves 4
  • 1/2 cup diced slab bacon
  • 4 cloves garlic, thinly sliced
  • 24 littleneck clams
  • 2 ears corn, shucked and cut into 2-inch lengths
  • 3/4 cup dry white wine
  • 2 teaspoons pimenton
  • Aleppo pepper
  • Handful fresh basil leaves, torn
  • Healthy drizzle of olive oil

Step 1In 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 pimenton. 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 to 10 minutes. Discard any clams that don't open.

Step 2Serve in a large bowl with a sprinkle of Aleppo pepper, torn basil and a generous drizzle of fruity olive oil.

Note: Adapted from "Seamus Mullen's Hero Food." Aleppo pepper can generally be found at gourmet and cooking supply stores and is available online.

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