- Yield: 4 Servings
Corn and Seafood Clambake
- Butter - 3 Tablespoons
- Onion - 1 Cup, chopped
- Garlic - 1 Teaspoon, minced
- Tomato - 1 Cup, chopped
- Chicken Broth - 1 Cup, or clam broth
- White Wine - 1/2 Cup, or water
- Salt - 1/2 Teaspoon
- Sunshine Sweet Corn - 4 Ears, shucked and halved
- Cherrystone Clams - 1 Dozen, scrubbed under running cold water or 1 pound firm fresh fish (such as halibut, swordfish or cod), cut in chunks
- Shrimp - 8 Ounces, medium-sized, 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.
You don’t need a beach for this clambake. Take it indoors and combine sweet ears of fresh corn with clams and shrimp. Put on the flip-flops if it gets you in the mood.