by Matt Greco
A&M's Testing Notes:
Expand CollapseMatt Greco's Notes:
2 tablespoons
Olive oil
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1/2 pound
thick-cut bacon, cut into lardons
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1 tablespoon
sweet smoked paprika
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6
ears corn, shucked and cut from the cobs
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Salt, to taste
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1/2 pound
sungold yellow cherry tomatoes, halved
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half of one lemon
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3 tablespoons
bourbon
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16
littleneck clams, scrubbed well
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8 thick slices country bread, for serving
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small handful basil leaves, torn
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Place a large, deep heavy soup pot over medium heat. Add the oil and bacon, and cook until the fat is rendered and the lardons are browned. Stir in the paprika and cook for 30 seconds.
Ask the hotline about this step!Add the corn, season with salt, and stir, cooking for about 2 minutes. Stir in the tomatoes and cover. Cook until the tomatoes soften, about 5 minutes.
Ask the hotline about this step!Squeeze in the juice from the lemon and pour in the bourbon, stir, and turn off the heat. Add the clams with the mouth facing up. Turn on the heat to medium, cover the pot, and cook the until the clams open, 5 to 10 minutes. Meanwhile, grill or toast the bread. Remove the pot from the heat, sprinkle with basil, and bring the bread and the pot -- and a trivet -- to the table for serving.
Ask the hotline about this step!We had this for dinner last night.. so quick & easy, and the broth was to die for! Hoping the sungolds will last another week so I can make it next weekend for a dinner party. Awesome!
very, very delicious and easy to make. my parents, who I made it for, loved the flavor and we couldn't pinpoint what the unique flavor was, but I'm guessing it was a combo of the bourbon, smoked paprika and the clam juice. i used red cherry tomatoes instead, and it added nice color to the dish. do the yellow sungolds really make a difference in the flavor?
also, my parents loved it so much they are making it for friends next weekend, but adding lobster, as well :)
I made this with the following change - added some shallot (couldn't help myself) and swapped the bacon and paprika for hot Spanish chorizo. Delish. I would have never thought to add the lemon and bourbon. I used the Knob Creek we had in the house. The bourbon drinkers then started pouring. Fun dish!
Summer in a pot! This was gorgeous so simple so perfect. Added a few finely diced shallots with the corn and served over some parsley roasted potatoes. Yum!
I didn't make it the seafood market in time to get some clams so I made this with chicken thighs (adding some chicken stock with the bourbon to make up for the missing clam liquor) and it was an awesome. Can't wait to make it with clams.
This looks wonderful!!
We really enjoyed this last night. Now if I could only figure out what to do with the 99% of the bottle of bourbon that's left over!
Bourbon! Wouldn't have thought of that, but I'll try it in my next corn chowder.
Congrats Matt - this dish was absolutely delicious!
Made this last night and it was so, so delicious. I think next time I might use a bit less of the smoked paprika -- 1T was a lot and came close to overpowering the dish. But still, it was delicious and there was nothing left in the pot at the end!
We made this last night to unanimous raves. Bourbon, bacon and sungolds made for a lovely, complex taste, but so simple to whip up. I made the mistake of serving it as a starter course. It's very filling and would have been fine as a main course with good bread and a salad. Thanks for sharing, Matt!
I love this recipe but I kept wishing the very nice chef was using a wooden spoon instead of scraping the creuset with metal.....
Made this for lunch today and hubby swooned. I had some littlenecks from Vital Choice in the freezer and did not know what to do with them; this recipe was perfect! Easy to make and amazing flavor. Absolutely delicious!
Made this tonight. Really delish!!! Didn't have any bourbon hanging around, so I used rum and it tasted wonderful! Thanks for this great recipe.
Wow. This dish has some unexpected depth. The paprika-bacon-bourbon combo gives a complex smokiness to some pretty straightforward, bright flavors. And the lemon juice is pure genius. I was skeptical about the absence of garlic and/or onion, but I didn't miss it in this stew--I did rub my grilled bread with a garlic clove though. We drank a Spanish rose with this (not intentionally, it was what we had chilled) and it was a great match.
You must try this...delicious!
Chipotle is itself a smoked pepper (jalapeno) so that would not be a substitute for the paprika for someone who can't/doesn't want to taste it.
I know that - Antonia didn't state it was an allergy - if it is, then, obviously, she should just omit the paprika and move on with the rest of the recipe.
Maybe it's an east coast v. west coast thing (Spy versus Spy), but I would use the smallest clams I could find, say Manila clams just for a sweeter flavor to match the corn.
I'm with you on the "hunka bread" mrslarkin - recipe and picture is mouthwatering Delcious!
This looks absolutely amazing. This is getting made for dinner in the next couple nights for sure!! I can't wait to try it.
My husband is allergic to all bivalves, but I can totally see making this with shrimp. In fact, I know just what i'm going to make for dinner tomorrow night...
I'll bet this would be wonderful with shrimp, maybe adding them after heat is off with pot covered? Or, you could invite me over and we could eat it with clams ;)
my kind of dish also. i love the simplicity of the ingredient list. i am going to have to try this soon!
This looks incredible - my kind of dish.
If you were serving to someone who could not eat paprika, what would you use instead? Thank you! ;o)
I would just skip the paprika or I would, perhaps, substitute the 1T of smoked paprika with 1 tsp chipotle chile powder.
AJ it sounds to me like someone has an allergy to capsicums (peppers). Why don't you try cooking it on the grill and add a few water soaked hickory chips to the fire.
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
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Corn, cherry tomatoes, smoked paprika (Matt Greco uses sweet but you could use hot), clams, bacon, basil, and bourbon.
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Bacon!
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You begin by cutting the bacon into lardons.
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Stripping corn from its cob.
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Time to get started: adding the lardons and some olive oil to a big, heavy pot.
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Bubbling, browned bacon!
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You toast the paprika in the bacon fat.
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Then you begin layering the ingredients. Corn next.
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Then after a few minutes of cooking, in go the tomatoes.
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Definitely take time to scrub the clams, which can be very muddy.
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A little lemon juice for sharpness.
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Bourbon for goodness.
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And clams for brininess.
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Then cover the pot and let the clams do their magic, opening and releasing their salty juices into the bacon, corn and bourbon broth.
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Just made this, and let me tell you... You will find heaven in this dish!