New England and clambakes are alway associated but this clambake can happen anytime, anywhere.

Fresh Corn and Seafood Skillet Clambake

3 tablespoons butter or margarine
1 cup chopped onion
1 teaspoon minced garlic
1 cup seeded and chopped tomato
1 cup clam or chicken broth
1/2 cup water*
1/2 teaspoon salt
4 ears fresh supersweet corn, shucked and halved
1 dozen cherrystone clams**, scrubbed under running cold water
8 ounces medium-sized shrimp, peeled and deveined

1. In a Dutch oven or large saucepot over medium heat, melt butter. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes.
2. 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.
3. Stir in chopped parsley, if desired; serve immediately.

Makes 4 servings.

*For more flavor, substitute water with dry white wine.
**One pound firm fresh fish such as halibut, swordfish or cod, cut in chunks.

Recipe provided courtesy of the Southern Supersweet Corn Commission.