1/2 cup diced slab bacon 4 cloves garlic, thinly sliced 24 littleneck clams 2 ears corn, shucked and cut into 2-inch lengths 3/4 cup dry white wine 2 teaspoons pimenton Aleppo pepper Handful fresh basil leaves, torn Healthy drizzle of olive oil

Step 1 In a large, heavy-bottomed pot, sweat the bacon over medium heat. Once it begins to render, about 2 minutes, add the garlic and sweat until translucent. Add the clams, corn and white wine, and stir in the pimenton. Increase the heat to high and cook, uncovered, for about 30 seconds, until the alcohol has evaporated. Reduce the heat to medium low, cover and steam until all the clams have opened and the corn is tender, 5 to 10 minutes. Discard any clams that don't open.

Step 2 Serve in a large bowl with a sprinkle of Aleppo pepper, torn basil and a generous drizzle of fruity olive oil.

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