Spaghetti with Clams & Corn
Fresh corn kernels give spaghetti and clams a hint of summer clambake. Look for minced fresh clams or clam strips at the seafood counter in your market.
Tip: To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
Note: Fresh clams, shucked and minced, are available by the pound in the seafood department in large supermarkets. They are superior to canned varieties in both flavor and texture.
2 1/2 starch, 2 vegetable, 2 lean meat, 2 fat