Skillet Cod, Clams, & Corn
Skillet Cod, Clams, & Corn. A summer seafood dish if I’ve seen one. And it’s so easy…just pan fry the cod then cook the clams and corn in one skillet to create a super saucy summery combination to pour over the cod. And of course garnish with some fresh summer basil. A summertime favorite !!
Summer seafood dishes are still going to be a thing for us for quite some time. I just can’t give them up yet and this one is extra summery and so delicious. You can pretty much use any kind of white fish…cod or halibut are both good with this dish. We used cod but halibut is equally as good.
The sauce with the corn and the herbs and the clams is what really makes this dish summery and so so good. It’s kind of addicting poured over the crispy fish. And of course summer needs lots of herbs so top it with fresh chives and basil. The flavors are really popping in this one, and the dish itself is just really pretty.
And even though Labor Day always feels like the end of summer to me, this weekends weather is supposed to be so so nice. September beach weather is always the best even if the summer vibe is gone. Unfortunately there is no more farmers market on Saturdays, but we will definitely be continuing with the summery eats !! And cocktails of course ;)))
Ingredients
1 1/2 pounds cod; sliced into individual portions
salt and pepper
1/2 cup flour
4 tablespoons olive oil; divided
1 shallot; chopped
1/2 cup white wine
50 littleneck clams
3 ears corn; kernels removed
4 tablespoons butter
1/4 cup chopped parsley
fresh chives and basil leaves for serving
Directions
Season the cod with salt and pepper. Dredge in the flour. In a large skillet, heat 2 tablespoons of the olive oil. Add the cod and cook for 5 - 7 minutes until golden brown on each side. Remove from heat and set aside.
To the same skillet, add the remaining 2 tablespoons of olive oil and shallot. Cook for about 2 - 3 minutes. Add the wine. Add the clams and cover the skillet. Cook until the clams have opened. Remove the clams and add them to the platter with the cod.
Add the corn and butter to the skillet. Cook for 3 - 4 minutes until the butter is melted and sauce is thickened. Spoon the corn mixture over the clams and cod. Serve garnished with parsley, fresh chives, and basil.
