Steamer Clams with Sweet Corn & Spicy Jalapeno

Steamer Clams with Sweet Corn & Spicy Jalapeno

adapted from Martha Stewart.com

Serves 2 as main meal.

Prep time 15 min.  Cooking time 10-15 min.

This simple combination of young, sweet corn and peppery jalapeno tossed together with tender Hog Island Manila clams is a celebration of summer.

PS.  Cooking this dish over an open flame makes for an even tastier dish with a subtle, smoky complexity. A cast iron skillet (or shallow fire proof pan) on top of the grill does the trick.

Ingredients

1 jalapeno, sliced thin (may be seeded first to tame the heat)

1 shallot, minced

2 young ears of sweet corn. Husked and sliced into 1/4 inch 'coins'

1/4 cup dry white wine

2 Tbs., extra virgin olive oil

1 pat butter

Dash cumin, optional*

Garnish: Fresh cilantro, minced and lime wedges

1 lb. Hog Island Manila Clams

Prep: Rinse clams thoroughly.  Place clams in a colander in kitchen sink and run under cool water.  Jostle and sort through the clams as the water is running.  Pick out and discard any broken shelled clams, any clams that do not close tightly and any 'mudders' (clam shells that are filled with mud -- it's just the nature of things!).  Leave clams in the colander/kitchen sink to drain.

Cooking: Heat 2 Tbs extra-virgin olive oil in a large pot.  Sautee over medium heat, minced shallot and sliced jalapeno until soft, but not brown (2 min.).  Stir in 1/4 cup dry white wine and 1 pat of butter and dash of cumin*, bring to a simmer.  Add rinsed Manila clams and corn 'coins'.  Cover with lid and simmer until the clams pop open (5-8 min).  Discard any unopened clams.  Divide mixture between 2 bowls, garnish with fresh cilantro and squeeze of lime.

Serve with crusty baguette, warmed and a crisp white wine.  Enjoy!