Skillet Cod, Clams, and Corn with Parsley

Name: Skillet Cod, Clams, and Corn with Parsley
Total time: 25 min
Yield: 4 servings
Ingredients: 1¼ lb skinless cod fillet; 1 to taste Kosher salt and pepper; ⅓ cup all-purpose flour; 4 Tbsp extra-virgin olive oil; 1 large shallot; ⅓ cup dry white wine; 12 whole littleneck clams; 2 medium ears corn; 3 Tbsp unsalted butter; ¼ cup parsley; 1 to serve lemon wedges

A delicious seafood medley featuring golden-brown cod fillets and tender littleneck clams, served with sweet corn kernels in a white wine butter sauce and finished with fresh parsley.

4 servings

25 min

Published October 4, 2025

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Ingredients

•1¼ lb skinless cod fillet
•1 to taste Kosher salt and pepper
•⅓ cup all-purpose flour
•4 Tbsp extra-virgin olive oil
•1 large shallot
•⅓ cup dry white wine
•12 whole littleneck clams
•2 medium ears corn
•3 Tbsp unsalted butter
•¼ cup parsley
•1 to serve lemon wedges

Cooking Instructions

1.
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.
5 min
2.
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.
9 min
3.
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.
8 min
4.
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.
3 min

Cooking 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. Tap off excess and set on a platter, flour side up.

5 min

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.

9 min

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.

8 min

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.

3 min