Food & Cooking Recipes Ingredients Seafood Recipes Steamed Clams and Corn 4.1 (15) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 18, 2019 Print Share Share Tweet Pin Email Photo: Hans Gissinger Servings: 2 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. Ingredients 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 Directions 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. Print