4 ears sweet corn, unshucked
1 tbsp. olive oil
1 tbsp. flour
1/4 tsp. white pepper
Pinch nutmeg
1/2 tsp. sugar
4 c. chicken stock or broth
1 sm. onion, minced
1 clove garlic, crushed through a press
1/4 c. low-fat buttermilk
1 (6 oz.) can shucked baby clams, with juice
1/4 c. sherry
4 tbsp. fresh parsley, minced

Soak the ears of corn in cold water for 15 minutes. Trim away corn silk. Barbecue ears over a grill for 15 to 20 minutes or until husks are slightly charred. Do not allow the husks to catch fire. When cool enough to handle, husk corn and slice off the kernels with a sharp knife. Firmly run the dull side of the knife blade along the ears to squeeze out any creamy liquid remaining in the cob. Set aside.

In a large saucepan, heat olive oil over medium-high heat. Whisk in flour, white pepper and nutmeg. Cook for 1 minute until flour adheres to bottom and sides of pan. Add the chicken broth slowly, stirring constantly, until broth has thickened slightly. Add the onion, garlic and corn. Simmer for 15 to 20 minutes. Stir in the buttermilk, clams and sherry. Heat through but do not boil. Divide into portions and garnish with parsley. Makes 4 servings.