Name: Skillet Cod, Clams, and Corn With Parsley
Yield: 4 servings
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)

Skillet cod clams and corn on a white plate on a marble countertop.

Photo By Alex Lau, Food Styling By Susie Theodorou, Prop Styling By Emily Eisen

Who says clam sauce is only good for pasta? Not this buttery corn-studded dish. You might notice we don’t ask you to season the sauce in this recipe. It’s intentional: All that clam liquid is plenty salty.

Recipe notes

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