2 ears of corn, shucked
1 Tbsp butter, melted
1 poblano pepper
2 Tbsp fresh lime juice
2 Tbsp cilantro, chopped
1 tsp salt
3 dozen cherry stone clams (may substitute little neck clams)
2 ½ C white wine
4 garlic cloves, smashed
2 tsp saffron
2 bay leaves
2 tsp red pepper flakes
Pinch of salt
2 Tbsp butter
¼ C parsley, chopped
Prepping time: 30 minutes / Cooking time: 30 minutes (excludes sous vide cooking time)
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