Summertime Corn Hash with Shellfish
Author: Jonathan Cartwright
Prep time: 1 hour 20 mins
Cook time: 25 mins
Total time: 1 hour 45 mins
Chef Cartwright of The White Barn Inn in Kennebunkport, Maine created this outstanding stew to incorporate the delectable flavors of the seafood and corn of Maine into one incredibly flavorful dish.
  • 3 Tablespoons vegetable oil, divided use
  • 1/2 medium onion, diced, divided up
  • 1 sprig thyme, divided use
  • 1 Cup dry fruity white wine, divided
  • 16 Littleneck clams, scrubbed
  • 16 Maine mussels, scrubbed
  • 2 small potatoes, peeled, cut in small dice
  • 1 teaspoon butter
  • 2 corn on the cob, kernels removed
  • 4 large sea scallops, quartered
  • as needed salt and pepper
  1. In large sauté pan, heat 1 Tablespoon oil and sauté a third of the onion and half of the thyme. Add 1/2 Cup white wine and clams, cover and cook 4 to 5 minutes, until clams open.
  2. Repeat procedure with same amount of oil, onion, thyme and wine and cook mussels.
  3. Remove meat from clams and mussels; set aside. Combine juices and put through sieve lined with cheesecloth.
  4. In large sauté pan, heat remaining oil and sauté the remaining onion and potato over high heat until lightly browned. Lower heat to medium and add butter, corn, shellfish juices and cook 8 to 10 minutes.
  5. Add scallops, clams and mussels and cook 1 minute. Season with salt and pepper.
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