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Steamed corn with clams and bacon

Time 30 minutes
Yields Serves 4
Steamed corn with clams and bacon
(Glenn Koenig / Los Angeles Times)
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 pimenton. 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.

Adapted from “Seamus Mullen’s Hero Food.” Aleppo pepper can generally be found at gourmet and cooking supply stores and is available online.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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