Serves 4
white corn kernels, shaved from 3 ears of corn 1/4 cup red pepper, finely diced 1/2 cup Creole tomatoes, diced 1 white onion, diced 2 tsp. garlic, chopped 1 jalapeño, finely diced (no seeds) 2 tbsp. extra virgin olive oil 24 littleneck clams, washed 16 oz. crab broth (with live crabs, onion, celery, garlic, tomatoes: boiled, crushed, and strained) juice of one lemon 3 bay leaves salt 4, 4 oz. pieces of black drum (or any flaky white fish) 12 oz. sliced chorizo
Sauté corn, red pepper, tomatoes, onion, garlic, and jalapeño, in olive oil for 5 minutes. Add clams, crab broth, lemon juice, bay leaves, and salt. Cook until the clams open.
In a separate pan, sauté the black drum with chorizo slices. When done, place both in the bottom of bowl and arrange the clam mixture on top.
