Thursday, August 18, 2011

Smokey Clams with Sweet Corn and Sungold Tomatoes

Sweet corn and sungold tomatoes may look like the B-list ingredients but I feel as though they shine the brightest in this dish.  Indulge in this dish of clams rested upon fresh, homegrown veggies with a hint of smokey bacon, finished off with a splash of oak aged bourbon, which provides a warm depth to this one pot wonder. 

1/2 lb thick-cut butchers bacon, cut into chunks
6 ears of sweet corn, kernels cut from the cob
1/2 lb sungold tomatoes, cut in half
15 little neck clams (please scrub the shells clean)
juice of 1/2 lemon
1 Tbs paprika
3 Tbs bourbon
fresh basil leaves
thick sliced bread

In a large pot cook bacon chunks until browned, stir in paprika and cook for about 30 seconds.

Add corn and season with salt, cook for about 2 minutes and then stir in the tomatoes.  Cover and cook for 2 more minutes.

Stir in the lemon juice and bourbon.  Add the clams (mouth facing up) and cook on medium heat covered for about 8 minutes, or until clams open up.  Sprinkle with fresh basil and serve.

While you are waiting for the clams to open up toast some thick slices with butter (trust me you want to dip this bread in the delicious juice)  TIME TO ENJOY!