Steamed Clams and Corn

Photo: Hans Gissinger

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 for a memorable dinner.


  • 2 tablespoons extra-virgin olive oil

  • 1 sliced shallot

  • 1 sliced jalapeno chile

  • ¼ cup dry white wine

  • 12 small littleneck clams (scrubbed well)

  • 2 ears corn (husked and sliced into ½-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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