Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Garlic Butter Steamed Clams with grilled corn + bacon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Tender, buttery steamed clams topped with grilled corn and crumbled bacon and served with grilled bread for mopping up all those buttery juices! This is summertime eating at its finest. 

  • Total Time: 30 minutes
  • Yield: 2 main course or 4-6 appetizer

Ingredients

  • 10 pounds fresh, little neck clams (about 100 clams, but please don't count them out! haha)
  • 2 ears of fresh corn
  • 1/2 pound bacon
  • 2 sticks of salted butter (1/2 pound)
  • 4 cloves fresh garlic, finely minced
  • 1/2 cup fresh herbs, chopped - I used parsley and chives but use your favorite
  • crusty baguette or other hearty bread for grilling and dipping in all those buttery juices!

Instructions

  1. Begin by scrubbing your clams very well under cold tap water and discarding any that are cracked or that are open and do not close when you tap them. For an extra precaution, you can soak them in cold tap water for 20 minutes and then rinse again thoroughly - I have read that this will cause the clams to spit out any sand they may be holding. 
  2. Put a large pot of water on to boil.  Make sure you only fill your pot about 1/2 way as the clams will displace a lot of water and you don't want boiling water overflowing on your stove. The clams do not all have to be submerged, they will steam open even if they are above the water as long as they are covered with a lid. The next few steps can be done simultaneously if you are a good kitchen multi-tasker.
  3. Melt butter over medium heat and add garlic and herbs off heat. Feel free to add some red pepper flakes or black pepper if you like.
  4. You can prepare the corn by either grilling it outside over high heat until it is charred on all sides, or use a grill pan or cast iron skillet inside over high heat to achieve some nice charred kernels. Once charred, remove kernels by slicing down the cob carefully.
  5. Use the same method you used to grill the corn to grill your bread. Make some nice big slices and grill until toasty.
  6. Prepare bacon by either chopping first and then frying until crispy (my preferred way) or fry it in strips and crumble or chop once cooled slightly. Either way, cook over medium heat until crisp to your liking and make sure to drain it well to remove excess bacon grease.
  7. Once water boils, add clams all at once, keep at a low bowl, not a rapid, full boil, and cook with the lid on for about 7 minutes. Give the pan a careful shake every so often. Once clams open they are done. I like them just cooked. So I will usually fish out any that are open after 7 minutes and continue cooking the rest for another 3 minutes or so until they all open. If any do not open, give them a hard tap with a wooden spoon and see if this opens them. If not, discard them.
  8. Drain clams into a colander, transfer to serving bowls, drench with garlic herb butter and crumble over bacon and corn.
  9. Serve with grilled bread and lots of napkins!

Find it online: https://wildthistlekitchen.com/garlic-butter-steamed-clams-with-grilled-corn-and-bacon/