Supersweet Corn Seafood Skillet Clambake
Recipe courtesy of Fresh Supersweet Corn.
1 dozen cherrystone clams
8 ounces medium raw shrimp
3 tablespoons butter or margarine
1 cup chopped onion
1 teaspoon minced garlic
1 cup chopped tomato
1 cup chicken broth
1/2 cup dry white wine or water
1/2 teaspoon salt
4 ears fresh sweet corn, shucked and halved
- Scrub clams under cold water. Peel and devein shrimp.
- In a 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.
Recipe and photograph courtesy of Fresh Supersweet Corn.