Melt 1/4 cup butter in a saucepan on medium-low, until foamy. Add garlic and corn and cook, stirring frequently, until garlic is translucent, about 1 minute. Add 1/4 cup water and simmer until corn is bright yellow and starting to soften, about 2 minutes.

Add wine and simmer until slightly reduced, about 30 seconds. Add remaining 1/4 cup butter, 1 tablespoon at a time, whisking constantly, until sauce is thick enough to coat the back of a spoon. Remove from heat and stir in parsley, chives, and crushed red pepper. Season with salt. Keep warm until ready to serve.

Preheat grill to medium. Place clams directly on the grill. Cook 5 to 10 minutes, removing as soon as clams pop open. Carefully transfer clams to a large bowl, discarding any that have not opened. Brush baguette slices with oil and grill 1 to 2 minutes per side, until lightly toasted

Pour sauce over the clams. Serve immediately with grilled bread.

Hannaford fresh Magazine, July August 2023