Steamed Clams with Bacon, Corn, and Basil

 From Delish - this was soooooo good I wished there was leftovers! Wokeup this morning thinking about it!!

3 slices thick-cut bacon, cut crosswise about 1/4" thick 

2 large shallots, thinly sliced 

2 cloves garlic 

2 tbsp. extra-virgin olive oil 

1/4 tsp. crushed red pepper flakes, plus more for serving 

Kosher salt 

3/4 c. dry white wine 

36 littleneck clams (about 3 lb.), scrubbed and well cleaned 

1 1/2 c. fresh corn kernels (from about 2 ears) 

1/4 c. heavy cream 

1/3 c. packed fresh basil leaves, thinly sliced 

Toasted or grilled bread, for serving

Step 1 

In a large, heavy pot over medium heat, cook bacon, stirring occasionally, until crispy and golden, about 8 minutes. Transfer bacon to a plate. Drain and discard any excess fat. 

Step 2 

Return pot to medium-high heat and add shallots, garlic, oil, and red pepper flakes; season with salt. Cook, stirring occasionally, until shallots and garlic are just barely light golden, about 2 minutes. 

Step 3 

Add wine and bring to a boil. Cook, stirring occasionally, until reduced by about half, about 1 minute. Add clams, cover, and steam until clams open, about 7 minutes; discard any clams that do not open. 

Step 4 

Remove pot from heat and immediately add corn and cream, stirring until combined and corn is bright golden and crisp tender, about 1 minute. Sprinkle with basil, red pepper flakes, and bacon. Serve with bread alongside