Steamed Clams and Corn

By Valarie

Ingredients

• 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

Preparation

Step 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.