Corn and Seafood Clambake

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.


  • 3 tablespoons butter
  • 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 Sunshine Sweet corn, shucked and halved
  • 1 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.

Number of Servings: 4 portions