This is a delicious and quick summer stew.  It only takes 20-30 minutes to make, so it won’t heat up your kitchen.

Clams with Bacon, Corn, and Cherry Tomatoes

2 lbs clams (Littleneck, Venus, or any other hard-shelled clam), rinsed and scrubbed if necessary
1 T olive oil
4 slices of bacon, diced
1 shallot, sliced
2 ears of corn, kernels removed
1 c cherry tomatoes, halved
1/2 tsp smoked paprika
black pepper
kosher salt
1 c dry white wine
4-6 basil leaves, finely chopped
baguette, for serving

Heat the olive oil over medium heat in a small dutch oven. Add the bacon and fry until crisp. Add the shallots and corn, and saute for 3-5 minutes, seasoning with a tiny bit of salt (the bacon is already salty), pepper, and smoked paprika. Add the wine and tomatoes.

When the wine is boiling, add the clams, then cover and steam for five minutes. Once all of the clams have opened, the dish is done. Garnish with fresh basil and serve with crusty bread.