This is one of those meals where you can put the pot in the middle of the table and just let everyone serve themselves and get a bit messy. A pile of napkins and plenty of toasted sourdough are essential.
This is one of those meals where you can put the pot in the middle of the table and just let everyone serve themselves and get a bit messy. A pile of napkins and plenty of toasted sourdough are essential.
Ingredients
Method
1.Heat butter in a large casserole over high heat, add bacon and stir until lightly browned (3-4 minutes). Transfer to a small bowl with a slotted spoon, then add onion to pan and sauté until translucent (3-4 minutes). Add garlic and thyme and cook until fragrant (1-2 minutes), then return bacon to pan, add corn, clams and wine, cover with a lid and cook, shaking pan occasionally, until clams open (2-3 minutes). Remove pan from the heat, stir through crème fraîche, vinegar, lemon rind and juice and parsley, season to taste, then top with extra parsley and serve with toasted sourdough.