1. In a large, heavy-bottom pot, sweat the bacon over medium heat. Once it begins to render, about 2 minutes, add the garlic and sweat until translucent. Add the clams, corn and white wine, and stir in the pimentón. Increase the heat to high and cook, uncovered, for about 30 seconds, until the alcohol has evaporated. Reduce the heat to medium low, cover and steam until all the clams have opened and the corn is tender, 5 to 10 minutes. Discard any clams that don't open.
2. Serve in a large bowl with a sprinkle of Aleppo pepper, torn basil and a generous drizzle of fruity olive oil.
Each serving: 207 calories; 18 grams protein; 15 grams carbohydrates; 1 gram fiber; 8 grams fat; 2 grams saturated fat; 48 mg cholesterol; 4 grams sugar; 814 mg sodium.
SWEET CORN AND PARSNIP SOUP
Servings: 6 to 8
Note: Adapted from the the Organic Panificio Cafe in Marina del Rey (now closed).
2 1/2 tablespoons butter
1 cup diced onion
1 stalk celery, chopped
5 cloves garlic, smashed
3 sprigs parsley, plus chopped parsley for garnish, divided
4 sprigs thyme
1/2 bay leaf
3 cups (1 pound) fresh, sweet yellow corn kernels (from 5 to 6 ears)
1/3 pound peeled and trimmed parsnips, coarsely chopped
2 1/2 teaspoons sea salt, plus more to taste
1/2 teaspoon cracked white pepper, plus more to taste
6 to 7 cups milk, more as desired
Raw sugar, to taste if desired
Mascarpone, for garnish