Best 7 Steamed Corn With Clams And Bacon Recipes
Indulge in the delectable flavors of steamed corn, tender clams, and smoky bacon harmoniously blended in this symphony of flavors. The tantalizing aroma of this dish will entice your senses, inviting you to embark on a culinary journey like no other. Prepared with fresh and vibrant ingredients, this recipe offers a delightful balance of textures and tastes that will leave you craving for more. Whether you're hosting a special gathering or simply seeking a comforting meal, this steamed corn with clams and bacon will surely become a cherished favorite. Explore variations of this classic dish, including one prepared with aromatic white wine, another featuring a rich and creamy sauce, and a third that incorporates a zesty lemon-herb butter. Each recipe promises a unique culinary experience, catering to diverse preferences and culinary desires.
Check out the recipes below so you can choose the best recipe for yourself!
STEAMED CORN WITH CLAMS AND BACON
"The dish tastes exactly of August on a plate," Sam Sifton wrote in 2013 when bringing the recipe to The Times. "the saltiness of the clams amplifying what Pablo Neruda called the sweet, 'virginal' flavor of the corn." Adapted from ''Seamus Mullen's Hero Food," this fast summer recipe pairs sweet corn with briny clams and smoky bacon for a well-rounded, light dish.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, appetizer, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large, heavy bottomed pot set over medium heat, cook the bacon until it begins to render its fat. Add the garlic, and cook until it turns translucent.
- Add the clams, corn and white wine, then stir in the pimentón. Increase heat to high, and cook for approximately 30 seconds, to evaporate the alcohol. Lower heat to medium low, cover the pot and steam until the clams have all opened and the corn is tender, approximately 8-10 minutes. (Discard any unopened clams.)
- Using tongs and a spoon, remove all the clams and corn and bacon from the pot, and place in large, warm bowl, with a healthy dose of broth, a scattering of Aleppo pepper and the torn basil, and drizzle with olive oil.
STEAMED CORN WITH CLAMS AND BACON RECIPE
Don't ask me how it happened. I can't tell you. But certainly these elements came into play: planning too far ahead, not writing things down, friends finally getting back to us with the one possible date they could come for dinner in months, visitors in town for just one night.All of a sudden my husband and I realized we'd signed ourselves up to cook dinner parties six times in the same week. At the time, it seemed not ideal, but (almost) doable. Think of it this way, I told him, let's pretend we're private chefs for a family who likes to entertain a lot on the spur of the moment.It will be fun.But then I hadn't fully taken into account the shopping, the cleaning, the shopping. I've tried to train him, but my husband, who was doing most of the cooking (I concentrated on baking and desserts) can only plan one meal at a time. And that was constantly being revised as he thought of one more dish he was dying to try -- an hour before dinner -- and so we had to rush out for the umpteenth time to rustle up the ingredients. Did I mention he doesn't drive? And it was never as simple as eggs, milk, butter. Oh, no. It was inevitably something relatively obscure -- saffron, speck, bottarga, Chinese chives, a whole red snapper -- that meant a mad dash across town.The next morning Fred would tackle the many, many wineglasses, washing and drying them by hand. And I'd take out the dead soldiers, sure that the guy who comes by to recycle the bottles noticed the uptake in volume.First night, we performed like pros. But I started washing dishes at midnight. The second night went even better. But we went to bed at 1:30 (on a weeknight). By the third evening our energy was flagging. The shopping. The cooking. The cleaning up. And then starting all over again the next day.We stripped the garden of tomatoes, plucked the last of the sweet basil, discovered the cilantro had gone to seed and plundered the potato bed for marble-sized new potatoes. We were doing so much cooking when I went to get a lemon, only four were left on the tree. It seemed to me it was loaded five days before.An easier way to handle this dinner party marathon would have been to double up on some dishes -- cook a giant pot of Provencal daube or slow-roast an enormous piece of pork for cochinita pibil one night and have make-your-own tacos two nights later.But that would have been too easy.One night we had almond gazpacho, followed by paella embellished with shrimp and cockles. On another, a series of Moroccan salads followed by bestila in the style of Tetouan. A real bear to make because someone, I'm not saying who, had forgotten to take the filo dough out of the freezer and when I tried to unroll it, the fragile pastry shattered. I finally resorted to an ever-so-brief blast in the microwave, which worked well enough. We had Chairman Mao's red-braised pork belly on Wednesday, bucatini all' amatriciana on Thursday. Barbecued flank steak with fresh plum barbecue sauce I can't remember when.Meanwhile I deveined shrimp, filleted salted anchovies, minced garlic and pounded nuts. I whipped up pissaladiere and flatbreads, galettes, flan, Mexican shortbread cookies, lime ice, and I forget what else. Appetizers, soups. I never wrote down the menus. Who had time?Our kitchen had never had such a workout and in the midst of it all, the bottom oven decided to flake out. Great. We moved to the barbecue. And of course, while I was introducing a late-arriving guest, I managed to burn the toasts I was making for bruschetta -- the last bread we had on hand. One night Fred forgot to serve the Szechuan chicken salad and we never realized it until we found that and a cucumber dish in the refrigerator the next morning. Oh, the horror.We did get a bit frazzled, especially when some guests arrived early. After sussing out the situation they sweetly asked if they should leave and come back later. We weren't yelling at each other exactly: Let's just say tensions were high. Fred's favorite knife had disappeared and I was the last to use it. He'd stained my favorite French linen dish towel with beet juice. The beef cheeks needed so much trimming we were left with half the weight we needed. And the olive oil bottle was verging on empty.My job was to shepherd inquisitive guests, the ones who liked to stand over the cook while he's frantically trying to finish dishes, outside for an aperitif. And sometimes, I know it's bad, I would stay out there and act like I was one of them for a little while, reluctant to go back into the heat of the kitchen.And you know what? Despite everything, we had a great time every night. Every dish wasn't perfect, but we so enjoyed spending those relaxed summer evenings with good friends around the table. You can't have the same kind of conversation in restaurants where the noise level is often brutal. And where you don't have the leisure to sit for hours, or the time to witness a wine unfurl over the course of the night.Those evenings are precious and worth every bit of the work.
Provided by S. Irene Virbila
Categories APPETIZERS, FAST, EASY, FISH & SHELLFISH, STOVETOP
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- 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.
- Serve in a large bowl with a sprinkle of Aleppo pepper, torn basil and a generous drizzle of fruity olive oil.
STEAMED CLAMS WITH CHORIZO AND FRESH CORN
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium stockpot over mediumhigh heat. Add the chorizo and saute until golden brown on both sides. Remove the chorizo and place on a plate lined with paper towels. Drain all but 2 tablespoons of fat from the pan and return to the heat. Add the onions and garlic and cook until soft. Add the white wine and reduce by half. Add the corn and the clams, season with salt and pepper, and continue cooking until the clams just open. Remove the pan from the heat and add the parsley. Serve in bowls with slices of bread.
STEAMED LITTLENECK CLAMS WITH SWEET CORN AND BASIL
Provided by Michele Ragussis, Food Network Star Season 8 Finalist
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a large, deep skillet over medium heat and add the olive oil.
- Add the celery, garlic, chorizo and crushed red pepper and saute for 3 to 4 minutes. Add the clams and white wine, season with salt and pepper, cover and steam until the clams open, 3 to 6 minutes. Discard those that don't open.
- Stir in the butter, corn, parsley and basil. Transfer to large serving bowl. Serve with the bread.
STEAMED CLAMS WITH BACON, TOMATO, AND SPINACH
Categories Onion Tomato Appetizer Steam Quick & Easy Bacon Clam Spinach Summer Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 first-course servings
Number Of Ingredients 8
Steps:
- Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
- Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.
STEAMED CLAMS AND CORN
Cutting plump ears of corn into "coins" and steaming them with clams and spicy green chile pepper yields a broth with a one-two punch of flavor. The liquid begs to be sopped up with crusty bread and washed down with white wine for a memorable dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Heat olive oil in a large pot. Cook sliced shallot and sliced jalapeno until softened, about 2 minutes. Stir in dry white wine. Bring to a simmer. Add clams and corn. Cook, covered, until clams open, 5 to 7 minutes; discard any unopened clams. Divide mixture between 2 bowls. Garnish with fresh cilantro.
STEAMED CORN WITH CLAMS AND BACON
Steps:
- In a large, heavy bottomed pot set over medium heat, cook the bacon until it begins to render its fat. Add the garlic, and cook until it turns translucent.2.Add the clams, corn and white wine, then stir in the pimentón. Increase heat to high, and cook for approximately 30 seconds, to evaporate the alcohol. Lower heat to medium low, cover the pot and steam until the clams have all opened and the corn is tender, approximately 8-10 minutes. (Discard any unopened clams.)3.Using tongs and a spoon, remove all the clams and corn and bacon from the pot, and place in large, warm bowl, with a healthy dose of broth, a scattering of Aleppo pepper and the torn basil, and drizzle with olive oil. YIELDServes 6-8.
Tips:
- Choose fresh, high-quality ingredients: Use fresh clams, corn, and bacon for the best flavor. Look for clams that are tightly closed and have no cracks in their shells. Choose corn that is plump and has bright green husks. Use thick-cut bacon for a smoky, bacon flavor.
- Soak the clams: Soaking the clams in cold water for 30 minutes helps to remove any sand or grit. This will help to prevent your dish from being gritty.
- Don't overcook the clams: Clams cook quickly, so it's important not to overcook them. Overcooked clams will become tough and rubbery. Cook the clams just until they open, about 5-7 minutes.
- Use a large skillet or pot: You'll need a large skillet or pot to cook the corn, clams, and bacon. This will help to prevent the ingredients from overcrowding and cooking unevenly.
- Season to taste: Season the dish with salt, pepper, and garlic powder to taste. You can also add other seasonings, such as Old Bay seasoning or smoked paprika, to taste.
Conclusion:
This steamed corn with clams and bacon is a delicious and easy-to-make dish that is perfect for a summer meal. The corn is sweet and juicy, the clams are tender and flavorful, and the bacon adds a smoky, salty flavor. This dish is sure to be a hit with your family and friends.
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