Steamed Clams and Corn

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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


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.