Best One-Pot Summer Stew For A Rainy Day

Also starring bacon, bourbon, basil, and clams.

I came across this summer stew on Food52’s website a couple summers ago when I was living in San Francisco. I had just moved and expected a California summer, complete with flip-flops and trips to the beach. Cut to me, huddled by our electric fire in a frigid apartment as rain pelted the windows. But the produce at the farmer’s market said otherwise — what I needed was a stew. This fit the bill perfectly, and has become my go-to for summer dinners. The only pain is cutting the corn off the cobs, but once that’s done, it comes together in 15 minutes. With a hint of smoke from the bacon, sweet tomatoes, corn, and briney clams it’s insta-summer, no sun required —Sophie Brickman, 29, senior editor Saveur magazine, New York, NY

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1. You will need:

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olive oil
sweet smoked paprika
cherry tomatoes
one lemon
littleneck clams
country bread

Get the amounts for each ingredient in the full recipe on food52.

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2. Cut the bacon into small strips.

Called lardons.

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3. Cut the corn kernels off of about 6 cobs.

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4. Slice tomatoes in half.

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5. In a big heavy soup pot that you plan to serve your soup out of, cook bacon until it’s brown.

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7. Add paprika.

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8. Stir it in and cook for about 30 seconds.

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9. Add the corn kernels.

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10. Season with salt.

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11. Stir and cook for about 2 minutes.

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12. Add the tomatoes.

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13. Cover and cook about 5 minutes, until the tomatoes soften.

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14. Squeeze in some lemon juice.

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15. Add bourbon and stir.

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16. Turn off the heat and nestle the clams in with their mouths facing up. Put heat back on medium, cover, and cook til clams open — anywhere from 5 to 10 minutes.

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17. While clams are cooking, grill or toast the bread.

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18. They’re done!

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19. Take the pot off the heat and sprinkle with basil.

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If you’ve got a go-to recipe that should be featured on BuzzFeed Food, please send it to food editor Emily Fleischaker or share it in the comments. Check out previous go-to recipes here.

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