Clams with Corn

Lucinda slices up corn on the cob and steams them with clams in this simple twist on the summer favorite.

Steamed Clams and Corn

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.