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3. Stir in corn and thyme, and simmer until corn is tender, 5 minutes.
Add remaining 2 cups corn and whipping cream and cook gently until corn is tender, 1 to 2 minutes.
Cook approximately 20 minutes, turning occasionally, until corn is tender.
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Cover and steam for 10 minutes or so, until the corn is tender and the clams are open.
Let the dish cook for about 15 minutes, until the corn is tender.
Reduce the heat to medium low, cover and steam until all the clams have opened and the corn is tender, 5 to 10 minutes.
Stir, cover and cook over medium heat, shaking pot, until beans are hot, liquid has been absorbed and corn is tender but still slightly crisp, 5 to 6 minutes.
When corn is tender, remove bouquet garni, and purée corn in a blender.
3 When the corn is tender, add a little cream and nutmeg.
The corn is cooked when the husks are slightly charred and the corn is tender.
Allow corn to cook for 6-7 minutes or until corn is bright yellow and tender.
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