Sorry fancy restaurants, the secret is out: Steamed clams are SO easy to make at home!
Author: The Chef
Recipe type: Main
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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/06/04/steamed-clams-with-bacon-corn-and-basil-2/