Baked Seafood Humita with Clams, Corn, and Merkén Breadcrumb Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 1 tablespoon of the butter.

2. 2

   In a large pot, cook the corn with the milk over medium heat for 8 minutes, stirring occasionally. Add the fine cornmeal, sugar, 1 teaspoon salt, 1/4 teaspoon pepper, and half of the basil. Cook 5 more minutes until thick and creamy. Remove from the heat.

3. 3

   Heat the oil and 1 tablespoon of butter in a large skillet over medium heat. Sauté the onion and red bell pepper for 6 minutes until softened. Add the garlic and cook 1 minute more.

4. 4

   Add the clams to the skillet along with the white wine, 1 teaspoon merkén, the remaining salt, and the remaining pepper. Cook for 4 to 5 minutes, until the liquid reduces slightly. Turn off the heat and stir in the rest of the basil.

5. 5

   Spread half of the humita mixture into the greased baking dish. Evenly distribute the clam sauté on top and cover with the remaining humita mixture.

6. 6

   Mix the marraqueta crumbs with the grated chanco cheese, the remaining melted butter, and the remaining teaspoon of merkén. Scatter this crust evenly over the top.

7. 7

   Bake for 22 to 25 minutes at 200 °C / 400 °F, until the crust is golden and the filling is bubbling around the edges.

8. 8

   Let it rest for 5 minutes before serving so it sets slightly and is easier to portion.