Cod and Corn With Old-Bay Butter

Cod and Corn With Old-Bay Butter

This one-pot seafood dinner is inspired by the New England clambake, a festive meal cooked in a fire pit and enjoyed with melted butter. Here, cod and corn cook in a garlicky broth of bottled clam juice for instant shellfish flavor. A final swirl of paprika-spiked Old-Bay butter adds smoky depth to the dish, usually brought by smoldering logs. Leftover butter can be refrigerated or frozen for later use; it’s great on roasted potatoes and grilled shrimp or steak.
  • Total:
  • Serves: 4 persons



  1. Step 1

    In a large pot, heat 2 tablespoons oil over medium. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until tomatoes soften, about 3 minutes. Stir in garlic until fragrant, about 1 minute.
  2. Step 2

    Add clam juice and corn, and bring to a boil over high. Cover, reduce heat to medium and cook until corn is tender, about 3 minutes.
  3. Step 3

    Meanwhile, in a small bowl, combine butter, Old Bay, paprika and remaining 1 tablespoon oil; mix well.
  4. Step 4

    Season cod with salt and pepper, and add to pot. Cover and cook until cod is flaky and cooked through, about 5 minutes. Stir in scallions and 1 tablespoon of the Old Bay butter; season with salt and pepper.
  5. Step 5

    Divide everything among four bowls. Garnish with more scallions and season with black pepper. Spread some Old Bay butter over warm crusty bread and serve alongside.