New England has long been called the birth place of American independence and their beloved Fourth of July festivals are living proof that their tradition is still well and alive.
Why not join in the fun with a dish included three of the region’s favorite ingredients – clams, corn and bacon.
New England Clam Fourth Feed
- ½ pound slab bacon, diced
- 6 cloves garlic, peeled and sliced
- 50 Taylor Manila Clams or 3 lbs Taylor Manila Clams
- 5 ears sweet corn, shucked, trimmed and cut in half
- 1½ cups dry white wine
- 1 tablespoon plus 1 teaspoon pimentón
- Crushed Aleppo pepper to taste, or red-pepper flakes
- 10-12 fresh basil leaves, torn roughly
- ¼ cup extra-virgin olive oil
- In a large, heavy bottomed pot set over medium heat.
- Cook the bacon until it begins to render its fat.
- Add the garlic, and cook until it turns translucent.
- Add the clams, corn and white wine.
- Stir in the pimentón.
- Increase heat to high, and cook for approximately 30 seconds, to evaporate the alcohol.
- Lower heat to medium low.
- Cover the pot and steam until the clams have all opened and the corn is tender, approximately 8-10 minutes. (Discard any unopened clams.)
- Using tongs and a spoon, remove all the clams and corn and bacon from the pot.
- Place in large, warm bowl.
- Drizzle with a healthy dose of broth, a dash of Aleppo pepper, torn basil.
- Flavor with a drizzle with olive oil.