Corn, Bacon, And Clam Stew Recipe

Name: Corn, Bacon, And Clam Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Olive oil; 1/2 pound thick-cut bacon, cut into lardons; 1 tablespoon sweet smoked paprika; 6 ears corn, shucked and cut from the cobs; Salt, to taste; 1/2 pound sungold yellow cherry tomatoes, halved; Half of one lemon; 3 tablespoons bourbon; 16 littleneck clams, scrubbed well; 8 thick slices country bread, for serving; Small handful basil leaves, torn

Servings: persons

2 tablespoons Olive oil
1/2 pound thick-cut bacon, cut into lardons
1 tablespoon sweet smoked paprika
6 ears corn, shucked and cut from the cobs
Salt, to taste
1/2 pound sungold yellow cherry tomatoes, halved
Half of one lemon
3 tablespoons bourbon
16 littleneck clams, scrubbed well
8 thick slices country bread, for serving
Small handful basil leaves, torn

1
1. Place a large, deep heavy soup pot over medium heat. Add the oil and bacon, and cook until the fat is rendered and the lardons are browned. Stir in the paprika and cook for 30 seconds.
2
2. Add the corn, season with salt, and stir, cooking for about 2 minutes. Stir in the tomatoes and cover. Cook until the tomatoes soften, about 5 minutes.
3
3. Squeeze in the juice from the lemon and pour in the bourbon, stir, and turn off the heat. Add the clams with the mouth facing up. Turn on the heat to medium, cover the pot, and cook the until the clams open, 5 to 10 minutes. Meanwhile, grill or toast the bread. Remove the pot from the heat, sprinkle with basil, and bring the bread and the pot -- and a trivet -- to the table for serving.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons Olive oil, 1/2 pound thick-cut bacon, cut into lardons, 1 tablespoon sweet smoked paprika, 6 ears corn, shucked and cut from the cobs, and more.

Yes, Corn, Bacon, And Clam Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn, Bacon, And Clam Stew

How did you like this recipe?

Frequently Asked Questions