Cherry Stone Clams with Charred Corn and Poblano Salsa | Sous-Vide Magazine

Ingredients

• 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