Ingredients
3 slices thick-cut bacon, cut crosswise about 1/4" thick
2 large shallots, thinly sliced
2 cloves garlic
2 tbsp. extra-virgin olive oil
1/4 tsp. crushed red pepper flakes, plus more for serving
Kosher salt
3/4 c. dry white wine
36 littleneck clams (about 3 lb.), scrubbed and well cleaned
1 1/2 c. fresh corn kernels (from about 2 ears)
1/4 c. heavy cream
1/3 c. packed fresh basil leaves, thinly sliced
Toasted or grilled bread, for serving
Preparation
Step 1In a large, heavy pot over medium heat, cook bacon, stirring occasionally, until crispy and golden, about 8 minutes. Transfer bacon to a plate. Drain and discard any excess fat.Step 2Return pot to medium-high heat and add shallots, garlic, oil, and red pepper flakes; season with salt. Cook, stirring occasionally, until shallots and garlic are just barely light golden, about 2 minutes.Step 3Add wine and bring to a boil. Cook, stirring occasionally, until reduced by about half, about 1 minute. Add clams, cover, and steam until clams open, about 7 minutes; discard any clams that do not open.Step 4Remove pot from heat and immediately add corn and cream, stirring until combined and corn is bright golden and crisp tender, about 1 minute. Sprinkle with basil, red pepper flakes, and bacon. Serve with bread alongside.
Some cooks swear by soaking the clams for 20 minutes before cooking in very cold salt water (or even putting a pinch of cornmeal in there too) to get them to spit any residual sand out of the shells. Whether you do this or not, it’s worth scrubbing the shells well with a vegetable brush. It’s pretty easy to tell when a clam is ready to eat. The shells should open when they’re cooked. If the shell is still closed after steaming, toss it. That means it’s probably not safe to eat.
