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Cookbook

 

Fresh Corn
and Seafood Skillet Clambake

Yield: 4 portions

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 supersweet corn, shucked and halved
12 dozen cherrystone clams,
   scrubbed under running cold water or
   1 pound firm fresh fish
   (such as halibut,swordfish or cod), cut in chunks
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.

Information provided by the Southern Supersweet Corn Council.

 

Supersweet Corn

Recipes

 


Cookbook Profile Archive

 

This page created June 1999


 


 
 

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