Steamed Clams with Bacon, Corn, and Basil
Rating

Flavorful clams with bacon and corn ready in just 30 minutes.
Ingredients
- 3 slices thick-cut bacon, cut crosswise about ¼" thick
- 2 large shallots, thinly sliced
- 2 cloves garlic
- 2 tbsp. extra-virgin olive oil
- ¼ tsp. crushed red pepper flakes, plus more for serving
- Kosher salt
- ¾ c. dry white wine
- 36 littleneck clams (about 3 lb.), scrubbed and well cleaned
- 1½ c. fresh corn kernels (from about 2 ears)
- ¼ c. heavy cream
- ⅓ c. packed fresh basil leaves, thinly sliced
- Toasted or grilled bread, for serving
Instructions
- In a large, heavy pot over medium heat, cook bacon, stirring occasionally, until crispy and golden, about 8 minutes. Transfer bacon to a plate. Drain and discard any excess fat.
- Return pot to medium-high heat and add shallots, garlic, oil, and red pepper flakes; season with salt. Cook, stirring occasionally, until shallots and garlic are just barely light golden, about 2 minutes.
- Add wine and bring to a boil. Cook, stirring occasionally, until reduced by about half, about 1 minute. Add clams, cover, and steam until clams open, about 7 minutes; discard any clams that do not open.
- Remove pot from heat and immediately add corn and cream, stirring until combined and corn is bright golden and crisp tender, about 1 minute. Sprinkle with basil, red pepper flakes, and bacon. Serve with bread alongside.
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