Cloudy Bay Clams with corn and bacon

Serves 4.  Recipe by Seafood School Head Chef: Paulie Hooton

600gm Cloudy Bay clams, cleaned

40gm butter

Lupi Extra Virgin Olive Oil

200gm streaky bacon rashers, cut into 1cm pieces

½ red onion, finely sliced

4 garlic cloves, minced

1 tbsp thyme leaves

1 cup corn kernels

125ml (½ cup) dry white wine

60gm crème fraîche

2 tsp red wine vinegar, or to taste

Zest of 1 lemon, plus 2 tsp juice

1 cup (loosely packed) Italian parsley, coarsely chopped, plus extra to serve

½ sourdough bread, toasted, to serve


  1. Heat butter and olive oil in a large pan with a lid, add bacon and stir until lightly browned (3 – 4 minutes).
  2. Add onion to pan and sauté until translucent (3 – 4 minutes). Add garlic and thyme and cook until fragrant (1 – 2 minutes) add corn, clams and wine.  Cover with a lid and cook, shaking pan occasionally, until clams open (2 – 3 minutes).
  3. Remove pan from the heat, discard any clams that don’t open.  Stir through crème fraîche, vinegar, lemon zest and juice and parsley, season to taste.
  4. Garnish with extra parsley and serve with toasted sourdough

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