FRESH CORN AND SEAFOOD SKILLET CLAMBAKE
3 tablespoons butter or margarine
1 cup chopped onion
1 teaspoon minced garlic
1 cup chopped tomato
1 cup clam or chicken broth
1/2 cup dry white wine or water
1/2 teaspoon salt
4 ears fresh corn, shucked and halved
1 dozen cherrystone clams, scrubbed under running cold water*
8 ounces medium-sized shrimp, peeled and deveined
Chopped fresh parsley (for serving, optional)
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 or water, 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.
*Or 1 pound firm fresh fish (such as halibut, swordfish or cod), cut in chunks.
Makes 4 servings
Source: Southern Supersweet Corn Council
3 tablespoons butter or margarine
1 cup chopped onion
1 teaspoon minced garlic
1 cup chopped tomato
1 cup clam or chicken broth
1/2 cup dry white wine or water
1/2 teaspoon salt
4 ears fresh corn, shucked and halved
1 dozen cherrystone clams, scrubbed under running cold water*
8 ounces medium-sized shrimp, peeled and deveined
Chopped fresh parsley (for serving, optional)
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 or water, 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.
*Or 1 pound firm fresh fish (such as halibut, swordfish or cod), cut in chunks.
Makes 4 servings
Source: Southern Supersweet Corn Council
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