Make Ahead
Corn, Bacon, and Clam Stew
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59 Reviews
Sofia Z.
August 2, 2023
I was craving seafood yesterday but wanted something easy to make. Boy, this was the recipe to make! I did not have bourbon so I just substituted it with water. The dish was still a flavor bomb so I am curious to try with bourbon next time. Will be making it again for sure...
mgtmcki
November 10, 2021
This was fantastic. I cut the recipe in half for 2 servings, however, I up'd the number of clams to 20 and kept the 3 tbs of bourbon. It was great. No leftovers.
Sheltie_Mom_4ever
May 22, 2021
Oh my! This looks amazing! Seems so simple, yet fancy and delicious. Can’t wait to try!
Tom B.
July 2, 2017
First time trying fresh clams at home—plus a few mussels since Pike Place Market is just down the hill. Restaurant-style perfection at home! Thanks for a simple and easy recipe.
Chef D.
November 28, 2015
Great photography in this recipe, well done!
and who doesnt like something with bacon :)
and who doesnt like something with bacon :)
Mallory
August 7, 2015
I know there's no real substitute for bacon...but any ideas? Or would it be decent without the bacon?
James Y.
August 1, 2015
Just so happens that I planted sun golds this year and the sweet corn is just now coming in in SW Pennsylvania. This recipe is awesome. I now have 4 'must haves' that define summer. BlackBerry pie, Mexican street fair corn, a tomato sandwich and this.
Jaclyn R.
September 1, 2014
Is there a suggested substitute for the bourbon? Something non-alcoholic...
hookmountaingrowers
May 26, 2014
Beautiful dish combining smoky, sweet and salty. Brilliant. Used 1/2 Tbs smoked paprika (not sweet) as other reviews mentioned and cognac instead of bourban. I served over rice but I see works probably better with crusty bread. My 2 year old enjoyed it as well. Did it without cherry tomatoes since they are not yet in season but looking forward to trying it again soon when the sungolds come out. Thank you for this great recipe!
David J.
August 28, 2013
This was a wonderful dish. However, I might go a little lighter on the smoked paprika. It pushed the dish a little far in the direction of dark. Otherwise, great dish!
kath1
August 15, 2013
This was delicious, thanks Matt. I used mussels instead, too landlocked for clams. I think it would be amazing with chorizo (the raw cured sausage not the minced meat or sliced sausage) instead of bacon and will try that next time.
ElisaLouk
May 16, 2013
I made this for a girls dinner party and it came out just as beautifully as the picture!! Super yummy. The yellow cherry tomatoes were new to me and SO good. Plus, anything that has a half pound of bacon can't be that bad!
htan
January 17, 2013
I've made this a few times and its ALWAYS delicious!! my favorite thing to do with clams in the summer
Digitalmikey
December 29, 2012
Made it a couple of times now and always liked. It's also great due to the simplicity and the quick cooking time!
rochelle123
August 26, 2012
This was excellent!! I reduced the smoked paprika to 1/2 T as suggested by another reviewer. These were the flavors of August!
joycew
July 28, 2012
made this with a couple of changes based on what was on hand. subbed in red cherry tomatoes and scotch for bourbon and a few shrimp. it didn't need any additional salt with the bacon. pretty and delicious. leftovers reheated nicely for lunch the next day. will definitely be making this again, perhaps with a combo of mussels and shrimp.
Tess D.
July 23, 2012
This was wonderful. I added some small red potatoes and since we were out of bourbon used what was on hand - tequila. It was met was rave reviews. The next day, I added the leftovers to a salad with quinoa and feta. Totally fabulous and simple to prepare.
student E.
July 22, 2012
absolutely delicious! i actually completely forgot to add the bourbon and it was still very good.
Texas E.
July 19, 2012
Delicious dish made according to the recipe. Wonderful layers of flavor, and I was pleasantly surprised the smoked paprika, bacon and bourbon shared the stage so well. Thanks!
peppertree
January 28, 2011
Just made this, and let me tell you... You will find heaven in this dish!
SuzChef
September 15, 2010
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!
CuriousH
September 12, 2010
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 :)
also, my parents loved it so much they are making it for friends next weekend, but adding lobster, as well :)
strozyk
September 7, 2010
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!
HilaFree
September 6, 2010
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!
melissav
September 2, 2010
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.
Jocelyn G.
September 2, 2010
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!
MissGinsu
September 1, 2010
Bourbon! Wouldn't have thought of that, but I'll try it in my next corn chowder.
bprinz
September 1, 2010
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!
MarthaLynn
August 29, 2010
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!
bolagirl
August 29, 2010
I love this recipe but I kept wishing the very nice chef was using a wooden spoon instead of scraping the creuset with metal.....
bistro_gal
August 28, 2010
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!
TheWimpyVegetarian
August 27, 2010
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.
maryvelasquez
August 27, 2010
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.
pierino
August 27, 2010
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.
Rhonda35
August 27, 2010
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.
pierino
August 27, 2010
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.
TheWimpyVegetarian
August 26, 2010
This looks absolutely amazing. This is getting made for dinner in the next couple nights for sure!! I can't wait to try it.
drbabs
August 26, 2010
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...
Lizthechef
August 26, 2010
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 ;)
fraîchement
August 26, 2010
my kind of dish also. i love the simplicity of the ingredient list. i am going to have to try this soon!
AntoniaJames
August 26, 2010
If you were serving to someone who could not eat paprika, what would you use instead? Thank you! ;o)
Rhonda35
August 27, 2010
I would just skip the paprika or I would, perhaps, substitute the 1T of smoked paprika with 1 tsp chipotle chile powder.
thirschfeld
August 27, 2010
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.
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