Steamed Corn with Clams and Bacon

By pattynorman1947

Ingredients

• 1/2 pound slab bacon, diced
• 6 cloves garlic, peeled and sliced
• 50 littleneck clams
• 5 ears sweet corn, shucked, trimmed, cut in half
• 1 1/2 cups dry white wine
• 1 tablspoon plus 1 tsp pimenton crushed Aleppo pepper to taste, or
• red pepper flakes
• 10-12 fresh basil leaves, torn roughly
• 1/4 cup extra virgin olive oil

Preparation

Step 1

In a large, heavy bottomed pot set over med. heat, cook the bacon until it begins to render its fat. Add the garlic and cook until it turns translucent.

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 med. low and cover the pot and steam until the clams have all opened and the corn is tender, approx.. 8- 10 mins. Discard un unopened clams.

Using tongs and a spoon, remove all the clams and corn and bacon from teh pot and place in a large warm bowl with a healthy dose of broth, a scattering of Aleppo pepper and the torn asil and drizzle with olive oil.

Serves 6- 8