Fresh Corn and Seafood Skillet Clambake
New England and clambakes are alway associated, but this clambake can happen anytime, anywhere.
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.
**1 pound firm fresh fish such as halibut, swordfish or cod, cut in chunks.
Recipe and photograph provided courtesy of the Southern Supersweet Corn Commission.