Halibut with Fresh Corn and Chowder Sauce


  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 3 garlic cloves, thinly sliced
  • 8 ounces new potatoes, quartered
  • 1/4 cup dry white wine
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 12 littleneck clams
  • 2 ears Sunshine Sweet corn, cut into 1-1/2-inch wheels
  • 4 1-inch thick fillets halibut
  • 1/2 cup fresh or frozen peas
  • 1/4 cup fresh parsley, chopped


In a large sauté pan, melt butter over medium heat. Add onions and garlic; sauté until translucent, about 5 minutes. Add potatoes and wine; simmer until wine is reduced by half. Add chicken broth and salt; cover and simmer for 5 minutes. Add clams; cover and cook until clams open, about 6 minutes. Keeping the liquid in the pan, remove clams to a large bowl; set aside. Add corn wheels and fish fillets to liquid making sure to keep room between each piece of fish for steam to rise; sprinkle with peas. Cover pan until fish is cooked through, 2-5 minutes. Return clams to pan; remove from heat. To serve, ladle cooking liquid, fish, clams and vegetables into each bowl. Garnish with parsley.

Number of Servings: 4

Additional Information:
Type: Dinner