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
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.
