4

Clams with bacon

and cornSERVES 4

This is one of those meals where you can put the pot

in the middle of the table and just let everyone serve

themselves and get a bit messy. A pile of napkins

and plenty of toasted sourdough are essential.

30 gm butter

200 gm streaky bacon rashers,

cut into 1cm pieces

1 onion, finely chopped

4 garlic cloves, finely chopped

1 tbsp thyme leaves

2 corn cobs, kernels removed

1 kg clams, cleaned,

soaked in salted water for

15 minutes, rinsed well

125 ml (½ cup) dry white wine

60 gm crème fraîche

2 tsp red wine vinegar or

to taste

Finely grated rind of

1 lemon, plus 2 tsp juice,

or to taste

1 cup (loosely packed) flat-leaf

parsley, coarsely chopped,

plus extra to serve

8 slices sourdough bread,

toasted, to serve

1 Heat butter in a large

casserole over high heat,

add bacon and stir until lightly

browned (3-4 minutes). Transfer

to a small bowl with a slotted

spoon, then add onion to pan

and sauté until translucent

(3-4 minutes). Add garlic and

thyme and cook until fragrant

(1-2 minutes), then return bacon

to pan, add corn, clams and

wine, cover with a lid and cook,

shaking pan occasionally,

until clams open (2-3 minutes).

Remove pan from the heat, stir

through crème fraîche, vinegar,

lemon rind and juice and

parsley, season to taste, then

top with extra parsley and

serve with toasted sourdough.

66 GOURMET TRAVELLER

Quick meals