Clams with Corn Milk "Carbonara"
 
 
Ingredients
  • 7 ears of corn, shucked
  • 1 pound spaghetti (traditional or gluten free)
  • 2 slices of bacon, cut into ¼-inch dice
  • 2 medium shallots, minced
  • 4 garlic cloves, minced
  • ¾ cup crisp white wine
  • 1 ½ pounds littleneck clams, cleaned and scrubbed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white wine vinegar
  • Dash of crushed red pepper flake
  • Salt and pepper
  • 2 tablespoons fresh parsley, coarsely chopped
Instructions
  1. On a work surface, cut the corn kernels off of the cobs; using the sharp side of the knife, scrape the pulp off the cobs. You should have 4 cups of kernels and pulp. Transfer the kernels and pulp to a blender and puree until smooth. Strain the puree through a fine sieve, pressing on the solids.
  2. In a large saucepan of salted boiling water, cook the spaghetti until al dente. Reserve 2 cups of the cooking water, then drain the pasta.
  3. Wipe out the saucepan and return it to medium head. Add the bacon and cook, stirring occasionally, until the fat is rendered, about 7 minutes. Using a slotted spoon, remove the bacon from the pan and reserve.
  4. Add the shallots and garlic and cook, stirring, until softened, about 3 minutes. Add the white wine and cook, stirring frequently, until mixture begins to boil, about 5 minutes.
  5. Add the clams and cook, covered, until clams open. Discard any unopened clams. Add the strained corn puree, 1 cup of the pasta cooking water, lemon juice and vinegar. Cook over moderate heat, tossing, until the sauce is thickened and creamy, 3 to 5 minutes; add more of the cooking water if necessary. Season to taste with salt, pepper and a dash of red pepper flake. Add the cooked spaghetti and stir to combine. Transfer to shallow bowls and garnish with chopped parsley and reserved bacon.
Recipe by Allons-Eat! at https://www.allonseat.com/clams-with-corn-milk-carbonara/