• 15 Ratings

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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews

15 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0