HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

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


FoodWine
The FoodWine
Main Page

 

Mardi Gras Recipes
Mardi Gras &
Fat Tuesday Recipes

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About Foodwine.com
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCrazy Cat Toys