Clams Tamalli With Blistered Chile Verde Meunière

• 2 cups dry white wine
• 2 shallots, sliced
• 5 garlic cloves; 2 crushed, 3 minced
• 3 pounds small clams in shells, scrubbed and rinsed
• 1 poblano chile, seeded and chopped
• 1 ear corn, kernels cut from the cob
• 1/4 teaspoon pepper
• 3 tablespoons grapeseed oil
• 2 cups prepared masa for tamales* (not masa for tortillas)
• 2 jalapeno chiles
• 6 tablespoons cold unsalted butter, chopped
• Micro cilantro or amaranth sprouts (if available), or cilantro leaves
• Diced red Fresno chiles

1. Put wine, shallots, and crushed garlic in a large pot. Set a steamer basket in pot, add clams, and cover. Bring to a boil, then simmer briskly over medium-high heat until clams open, 5 to 10 minutes.
2. Transfer clams to a plate and let cool. Strain broth from pot; set aside 3/4 cup plus 2 tbsp. and chill. Remove meat from clams, saving 8 shells; chill meat and shells.
3. Meanwhile, in a large frying pan over medium heat, saute poblano chile, corn, and pepper in oil until chile is tender-crisp, 7 to 8 minutes. Add minced garlic; cook, stirring, 1 minute. Remove about 2 tbsp. of mixture and set aside.
4. Stir masa in a bowl with 2 tbsp. reserved clam broth and 2 tbsp. water. Stir in corn mixture from pan and half of clam meat. Spoon into 8 (4- to 6-oz.) oiled ramekins; smooth tops. Cover each with foil.
5. Put a rack in a roasting pan and fill pan with water to just below rack. Set ramekins on rack. Cover pan tightly with foil. Heat over 2 burners on high heat until a little steam escapes; reduce heat to medium-low and cook until tamales feel fairly firm, 35 minutes.
6. Meanwhile, in a small frying pan over medium-high heat, cook jalapenos until blackened, turning occasionally, 20 to 25 minutes. Let cool, then peel, seed, and dice.
7. Boil reserved 3/4 cup clam broth in a saucepan over medium-high heat until reduced to 1/3 cup, 5 minutes. Stir in jalapenos. A few minutes before serving, whisk in butter a bit at a time until melted. Stir in remaining clams and heat until warm, then stir in shells.
8. Unwrap ramekins; put on plates. Spoon clam sauce on top and set a clamshell on each. Top with reserved poblano chile, cilantro, and Fresno chiles.
9. *Masa for tamales has fat, leavening, and salt added to ground corn. Find it at Latino markets.
10. Nutritional analysis is per ramekin.

white wine, shallots, garlic, poblano chile, corn, pepper, grapeseed oil, tamales, jalapeno chiles, cold unsalted butter, cilantro, red fresno

Taken from www.myrecipes.com/recipe/clams-tamalli-blistered-chile-verde (may not work)