Skillet Cod Clams And Corn With Parsley Food

SKILLET COD, CLAMS, AND CORN WITH PARSLEY

Skillet Cod, Clams, and Corn with Parsley image

Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.

Provided by Claire Saffitz

Categories Bon Appétit Seafood Fish Shellfish Cod Clam White Wine Corn Summer Dinner

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/4 lb. skinless cod fillet, cut into 4 pieces, patted dry
Kosher salt, freshly ground pepper
1/3 cup all-purpose flour
4 Tbsp. extra-virgin olive oil, divided
1 large shallot, finely chopped
1/3 cup dry white wine
12 littleneck clams, scrubbed
2 medium ears of corn, kernels cut from cobs (1-1¼ cups)
3 Tbsp. unsalted butter, cut into pieces
1/4 cup chopped parsley
Lemon wedges (for serving)

Steps:

Season cod all over with salt and pepper. Sprinkle flour over a large plate and, working one at a time, press side of fillet where skin used to be into flour to thoroughly coat. Tap off excess and set on a platter, flour side up.
Heat 2 Tbsp. oil in a large nonstick skillet with a tight-fitting lid over medium. Cook cod, floured side down, shaking skillet occasionally to prevent sticking, until flesh is opaque and starting to flake around the sides and underside is golden brown, 5-7 minutes. Carefully turn cod over and reduce heat to low. Cook until cooked all the way through (flesh should be completely opaque), about 2 minutes (thinner pieces may go more quickly). Place on platter, golden side up; take care not to break up the delicate fillets.
Turn heat back up to medium, pour remaining 2 Tbsp. oil into skillet, and cook shallot, stirring often, until tender and golden, about 2 minutes. Add wine; cook until almost completely evaporated, about 1 minute. Add clams and cover skillet. Cook until clams open, about 5 minutes (some clams might take a few minutes longer). Uncover skillet and transfer clams, discarding any that didn't open, to platter with cod.
Reduce heat to low and add corn and butter to skillet. Cook, stirring, until butter is melted, sauce is thick and glossy, and corn is tender, about 3 minutes. Spoon corn mixture over fish and clams. Top with parsley; squeeze lemon wedges over.

ONE SKILLET SPAGHETTI AND CLAMS

One Skillet Spaghetti and Clams image

I saw this demoed on PBS' America's Home Cooking by a lady who has been preparing this very simple and easy Italian dish for years.

Provided by Bobby Joe Zhou Moon

Categories Spaghetti

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb spaghetti
1 (3 1/3 ounce) jar anchovies packed in oil (95 grams or 3.3 oz.)
4 minced garlic cloves
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
2 (14 ounce) cans chicken broth
2 (6 1/2 ounce) cans minced clams (reserve the liquid)
1/2 cup white wine
3 tablespoons fresh parsley leaves or 3 tablespoons dry parsley flakes

Steps:

Use a deep 12" saute pan or Dutch oven to prepare this one skillet dish since the anchovies tend to splatter.
Heat the saute pan to medium high; add the 2 tablspoons of olive oil and all of the contents in the jar of anchovies. Stir the anchovies till they start to break up; add the minced garlic and cook a bit to bring out the flavors.
Add the red pepper flakes and reserved clam juice and two cans of chicken broth and bring up to a slow boil.
Pour in the white wine and add the whole pound of spaghetti and cook till almost done. The spaghetti will absorb most of the liquid.
When almost done to your desired tenderness add the clams and parsley. If the spaghetti has absorbed too much liquid just add more water. There is no need to add any more salt.

Nutrition Facts : Calories 722.1, Fat 13.3, SaturatedFat 2.2, Cholesterol 77.6, Sodium 1468.1, Carbohydrate 92.7, Fiber 3.8, Sugar 3, Protein 48.4

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Season cod all over with salt and pepper. Sprinkle flour over a large plate and, working one at a time, press side of fillet where skin used to be into flour to thoroughly coat. (Coating the cod with flour before cooking prevents the flaky fillets from tearing; any bits left in the pan will give body to the clam mixture.) Tap off excess and set on a platter, flour side up.
When buying a big portion of cod or other skinless fish, you’ll often end up with the skinny tail end. Keep it from overcooking by folding the tail end underneath itself to create a piece that’s closer in thickness to the rest of the fillets. Then proceed to cook it as you would any other piece.
Heat 2 Tbsp. oil in a large nonstick skillet with a tight-fitting lid over medium. Cook cod, floured side down, shaking skillet occasionally to prevent sticking, until flesh is opaque and starting to flake around the sides and underside is golden brown, 5–7 minutes. Carefully turn cod over and reduce heat to low. Cook until cooked all the way through (flesh should be completely opaque), about 2 minutes (thinner pieces may go more quickly). Place on platter, golden side up; take care not to break up the delicate fillets.
Turn heat back up to medium, pour remaining 2 Tbsp. oil into skillet, and cook shallot, stirring often, until tender and golden, about 2 minutes. Add wine; cook until almost completely evaporated, about 1 minute. Add clams and cover skillet. Cook until clams open, about 5 minutes (some clams might take a few minutes longer). Uncover skillet and transfer clams, discarding any that didn’t open, to platter with cod.

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