Fast Recipes

Clams with bacon and corn

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.

By Max Adey
  • Serves 4
  • 15 mins preparation
  • 15 mins cooking
Clams with bacon and corn

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

  • 30 gm butter
  • 200 gm streaky bacon rashers, cut into 1cm pieces
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp thyme leaves
  • 2 corn cobs, kernels removed
  • 1 kg clams, cleaned, soaked in salted water for 15 minutes, rinsed well
  • 125 ml (½ cup) dry white wine
  • 60 gm crème fraîche
  • 2 tsp red wine vinegar or to taste
  • Finely grated rind of 1 lemon, plus 2 tsp juice, or to taste
  • 1 cup (loosely packed) flat-leaf parsley, coarsely chopped, plus extra to serve
  • 8 slices sourdough bread, toasted, to serve

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.
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  • Author: Max Adey