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
sweet smoked paprika
Get the amounts for each ingredient in the full recipe on food52.
5. In a big heavy soup pot that you plan to serve your soup out of, cook bacon until it’s brown.
13. Cover and cook about 5 minutes, until the tomatoes soften.
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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