We promise you won't be disappointed with this hearty, delicious soup.
2 1/4 lb. mussels, scrubbed and debearded
1 1/2 lb. clams, scrubbed
2 shallots, finely sliced
2 green chiles, finely sliced
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 kernels
1/2 cup heavy cream
3/4 cup small shrimp
Salt and freshly ground black pepper
1. Place mussels and clams in a large pot, along with shallots and half the chopped chiles. 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 (discard any that do not open). Set a colander into a bowl and drain mussels and clams into the colander and strain the cooking liquid into a clean pot. When cool enough to handle, remove mussels and clams from their shells.
2. Place the pot of cooking liquid over medium-high heat and bring to a boil. Add milk, then rain in polenta and cook over low heat, stirring constantly, 4 to 5 minutes, until thickened.
3. Place polenta soup in blender. Add half the mussels and clams, and half the corn (a generous 1/2 cup), and blend into smooth puree.
4. Return to pot, add cream, and bring to a boil. Season with salt and black pepper to taste. Add remaining mussels, clams, and corn together with shrimp. Serve garnished with remaining chile.