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Steamed Clams and Corn

Cutting plump ears of corn into "coins" and steaming them with clams and spicy green chile pepper yields a broth with a one-two punch of flavor. The liquid begs to be sopped up with crusty bread and washed down with white wine.

  • Servings: 2
Steamed Clams and Corn

Photography: Hans Gissinger

Source: Martha Stewart Living, August 2010


  • 2 tablespoons extra-virgin olive oil
  • 1 sliced shallot
  • 1 sliced jalapeno chile
  • 1/4 cup dry white wine
  • 12 small littleneck clams (scrubbed well)
  • 2 ears of corn (husked and sliced into 1/2-inch "coins")
  • Fresh cilantro, for garnish


  1. Heat olive oil in a large pot. Cook sliced shallot and sliced jalapeno until softened, about 2 minutes. Stir in dry white wine. Bring to a simmer. Add clams and corn. Cook, covered, until clams open, 5 to 7 minutes; discard any unopened clams. Divide mixture between 2 bowls. Garnish with fresh cilantro.

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