Skillet Cod Clams Corn Parsley

Skillet cod with clams and corn brings together the essence of late summer in one skillet. Sweet corn and briny clams meld with the flaky cod to create a vibrant dish that reminds me of warm evenings by the shore. This is my go-to recipe when I want to impress guests but crave easy cleanup.

I discovered this dish one summer when my fishmonger handed me beautiful cod and a bag of clams on a whim. I added corn from my favorite farmstand nearby. Now it is a tradition in my house whenever clams are abundant.

Ingredients

• Cod fillet: Choose firm white cod that is moist and free of any off smell This is the backbone of the dish so freshness counts
• Kosher salt and freshly ground pepper: For seasoning and drawing out the delicate flavor of the cod Always season generously but taste as you go
• All-purpose flour: Helps create a golden flavorful crust for the cod Use unbleached flour for best results
• Extra-virgin olive oil: Use for sautéing and adding richness Pick a bottle that smells fruity and fresh
• Shallot: Adds gentle sweetness and aromatic lift Look for plump bulbs with tight skin
• Dry white wine: Brings acidity to brighten up the sauce Choose one you like to drink
• Littleneck clams: Sweet and briny with tender meat Always buy from a reputable source and scrub well
• Fresh corn kernels: Adds juicy bursts of sweetness Go for ears with bright green husks and plump kernels
• Unsalted butter: Enriches the sauce and creates glossy finish Good quality European butter makes it feel luxurious
• Parsley: Brings color and freshness Flat-leaf parsley gives the best flavor
• Lemon wedges: For a fresh kick to brighten everything Squeeze right before eating

Step-by-Step Instructions

Prepare the Cod:

Pat cod fillets dry and season both sides with salt and pepper. Pour flour on a large plate and press only the side of the fish where the skin used to be into the flour. Shake off excess so you just get a thin coating. Set aside with the floured side facing up.

Sear the Cod:

Heat half the olive oil in a large nonstick skillet with a tight lid over medium heat. Place cod floured side down and shake the skillet gently so the fish does not stick. Let the cod cook undisturbed until the underside is golden and the fish begins to flake at the edges about six minutes. Flip very carefully. Lower the heat and cook just until fully opaque then transfer gently to a warm platter golden side up.

Cook the Aromatics and Wine:

Return skillet to medium heat and pour in the rest of the olive oil. Add the chopped shallot stirring often until translucent and golden which takes just a couple of minutes. Pour in the white wine and allow it to cook off until the skillet is nearly dry.

Steam the Clams:

Add the cleaned clams to the skillet and cover tightly. Cook for five minutes or until the clams are open and juicy. Discard any clams that do not open. Move the cooked clams to the platter with your cod.

Finish with Corn and Butter:

Turn the heat low and add the corn kernels and butter to the pan. Stir steadily so the butter emulsifies with the pan juices creating a glossy sauce. Once the corn is just tender and the sauce looks thick spoon it all over the plated cod and clams.

Garnish and Serve:

Scatter the parsley over the top. Squeeze plenty of lemon juice right before serving to add brightness and bring all the flavors together.

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There is something special about how corn soaks up the briny broth and butter my family always fights for the last spoonful. For me the parsley is more than garnish it is the spark that makes every bite pop and brings back memories of family picnics.

Storage Tips

This dish is best enjoyed right away since seafood does not hold up well overnight. If you do have leftovers cool quickly and store covered in the fridge for one day. Reheat gently over low heat with a splash more white wine to loosen the sauce but the cod will become more delicate.

Ingredient Substitutions

You can swap firm white fish like haddock or halibut for cod. Use frozen clams if fresh are not available but thaw and drain them thoroughly. Scallions can work if you have no shallot on hand for a similar allium lift. For the wine chicken broth with a splash of lemon works in a pinch.

Serving Suggestions

Serve this skillet dish straight from the pan with crusty bread for sopping up the sauce. A simple green salad with lemony dressing brings a nice contrast. On cooler nights I love adding a side of sautéed greens to round out the meal.

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Cultural and Historical Context

Cod and clams are traditional seaside ingredients used in various coastal cuisines from New England chowders to Iberian seafood stews. This skillet version is lighter and built for summer eating inspired by the kind of food enjoyed after a long afternoon at the beach.

Recipe FAQs

→ How do I keep cod fillets from breaking apart in the skillet?

Handle cod fillets gently, turn with a wide spatula, and avoid overcooking. Letting one side form a golden crust before flipping helps keep them intact.

→ Can I substitute a different white fish for the cod?

Yes, firm white fish like haddock or halibut work well in place of cod. Adjust cooking time as needed for thickness.

→ How do I know when the clams are done?

Clams are ready when their shells open. Discard any that remain closed after cooking, as they may not be safe to eat.

→ What type of corn works best?

Fresh corn cut from the cob adds sweetness and texture. In a pinch, thawed frozen kernels can also be used.

→ Which white wine should I use?

Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio to complement the seafood without overpowering the flavors.

→ Is there a dairy-free alternative to butter?

You can substitute the butter with additional olive oil or dairy-free butter to keep the sauce rich and glossy.