Why recepie famous for?
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.
Ingredients
1¼ lb. skinless cod fillet, cut into 4 pieces, patted dry
Kosher salt, freshly ground pepper
⅓ cup all-purpose flour
4 Tbsp. extra-virgin olive oil, divided
1 large shallot, finely chopped
⅓ 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
¼ cup chopped parsley
Lemon wedges (for serving)
Instructions
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.
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