Clams Tamalli With Blistered Chile Verde Meunière

Name: Clams Tamalli With Blistered Chile Verde Meunière
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups dry white wine, 2 shallots, sliced, 5 garlic cloves; 2 crushed, 3 minced, 3 pounds small clams in shells, scrubbed and rinsed, and more.

Yes, Clams Tamalli With Blistered Chile Verde Meunière falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!