- 3 tablespoons olive oil
- 4 garlic cloves, crushed
- 2 ears of corn, cut into one-inch pieces
- 1 cup white wine
- I tablespoon Old Bay Seasoning
- 1 1/2 pounds salmon, skinned and cut into one-inch chunks
- 2 pounds clams
- Juice of one lemon
- Crusty bread
Heat oil over medium heat in stock pot; add garlic and cook until fragrant and light brown in color. Add corn and white wine. Cover and simmer five minutes. Add clams to pot and cover.
Sprinkle salmon with Old Bay Seasoning and toss to coat.
When clams open slightly, add salmon pieces to stock pot. Cover and steam for about three minutes, or until clams are fully open and salmon is just cooked through.
Squeeze fresh lemon juice over seafood and serve with crusty bread.