We promise you won't be disappointed with this hearty, delicious soup.
2 1/4 lb. mussels
18 oz. clams
2 shallots, finely sliced
2 green chiles, finely sliced, divided
1/2 cup dry white wine
4 cups chicken stock
2/3 cup whole milk
1 cup polenta (cornmeal)
1 1/4 cups cooked corn, divided
1/2 cup heavy cream
3/4 cup small shrimp
Salt and freshly ground black pepper
Scrub mussels and clams with vegetable brush under cold running water, debearding mussels and discarding any open ones that don´t close when tapped on work surface.
Place mussels and clams in large pot, along with shallots and 1 chile. Pour in white wine and chicken stock, then cover pot and cook over high heat 3 to 4 minutes, shaking pot occasionally until shells open. Drain mussels and clams in colander; then strain cooking liquid into clean pot. Bring to boil and add milk. Rain in polenta and cook over low heat, stirring constantly, 4 to 5 minutes, until thickened.
Remove mussels and clams from their shells. Place polenta soup in blender, add half the mussels and clams, and half the corn (5/8 cup), and blend into smooth purée. Return to pot, add cream, and bring to boil. Season to taste; then add remaining mussels, clams, and corn together with shrimp. Serve garnished with remaining chile.
Makes 4 servings. Enjoy!