Skillet Cod Clams and Corn with Parsley
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)
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