Total time: 30 minutes
Note: Adapted from "Seamus Mullen's Hero Food." Aleppo pepper can generally be found at gourmet and cooking supply stores, and is available online.
1/2 cup diced slab bacon
4 cloves garlic, thinly sliced
24 littleneck clams
2 ears corn, shucked and cut into 2-inch lengths
3/4 cup dry white wine
2 teaspoons pimentón
Handful fresh basil leaves, torn
Healthy drizzle of olive oil
1. In a large, heavy-bottomed pot, sweat the bacon over medium heat. Once it begins to render, about 2 minutes, add the garlic and sweat until translucent. Add the clams, corn and white wine, and stir in the pimentón. Increase the heat to high and cook, uncovered, for about 30 seconds, until the alcohol has evaporated. Reduce the heat to medium low, cover and steam until all the clams have opened and the corn is tender, 5 to 10 minutes. Discard any clams that don't open.
2. Serve in a large bowl with a sprinkle of Aleppo pepper, torn basil and a generous drizzle of fruity olive oil.
Each serving: 207 calories; 18 grams protein; 15 grams carbohydrates; 1 gram fiber; 8 grams fat; 2 grams saturated fat; 48 mg cholesterol; 4 grams sugar; 814 mg sodium.Copyright © 2014, Los Angeles Times