Clams Tamalli With Blistered Chile Verde Meunière

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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

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