FRESH CORN AND SEAFOOD SKILLET CLAMBAKE

FRESH CORN AND SEAFOOD SKILLET CLAMBAKE

Ingredients for 4 Portions

3 tbsp Butter or margarine
1 cup Chopped onion
1 tsp Minced garlic
1 cup Chopped tomato
1 cup Clam or chicken broth
1/2 cup Dry white wine or water
1/2 tsp Salt
4 Ears fresh Supersweet Corn, shucked and halved
1 Dozen cherrystone clams, scrubbed under running cold water or 1 pound firm fresh fish (such as halibut, swordish or cod), cut in chunks
8 oz Medium-sized shrimp, peeled and deveined

Procedure:

1. In a Dutch oven or large ssaucepot over medium heat, melt butter.
2. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes.
3. Add tomato, broth, wine and salt; bring to a boil.
4. Add corn, clams and shrimp; cook until clams have opened and shrimp is pink, about  5 minutes; discard any unopened clams.
5. Stir in chopped parsley, if desired; serve immediately.
6. Courtesy of Southern Supersweet Corn



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