New England Clam and Corn Bake
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Ingredients
- 1000 g fresh clams, scrubbed
- 500 g baking potatoes
- 300 g frozen sweetcorn
- 100 g smoked streaky bacon rashers
- 30 g butter
- 150 ml whole milk
- 2 g fresh thyme
- 10 g flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 392 kcal
- Protein
- 22.4 g
- Carbohydrate
- 37.1 g
- of which sugars
- 5.6 g
- Fat
- 16.2 g
- of which saturates
- 7.6 g
- Fibre
- 4.6 g
- Salt
- 2.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Peel and dice the baking potatoes and parboil in a pan of boiling water for 8 minutes, then drain.
- 3
Fry the bacon in an ovenproof dish for 4 minutes, add the potatoes and sweetcorn, and cook for 5 minutes.
- 4
Add the clams and whole milk, dot with the butter and fresh thyme, cover with foil and bake for 15-18 minutes until the clams have opened (discard any that stay shut).
- 5
Scatter with the parsley and serve.
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