New England and clambakes
are alway associated but this clambake can happen anytime, anywhere.
Fresh Corn
and Seafood Skillet Clambake
3 tablespoons butter or
margarine
1 cup chopped onion
1 teaspoon minced garlic
1 cup seeded and chopped tomato
1 cup clam or chicken broth
1/2 cup water*
1/2 teaspoon salt
4 ears fresh supersweet corn, shucked and halved
1 dozen cherrystone clams**, scrubbed under running cold water
8 ounces medium-sized shrimp, peeled and deveined
- In a Dutch oven or large
saucepot over medium heat, melt butter. Add onion and garlic;
cook, stirring occasionally, until tender, about 5 minutes.
- Add tomato, broth, wine
and salt; bring to a boil. Add corn, clams and shrimp; cook until
clams have opened and shrimp is pink, about 5 minutes; discard
any unopened clams.
- Stir in chopped parsley,
if desired; serve immediately.
Makes 4 servings.
*For more flavor, substitute
water with dry white wine.
**One pound firm fresh fish such as halibut, swordfish or cod,
cut in chunks.
Recipe provided courtesy
of the Southern Supersweet
Corn Commission.
