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Summertime Corn Stew with Seafood : The Wimpy Vegetarian
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Summertime Corn Stew with Shrimp and Clams

Cuisine: Seafood Dinner


  • 1 pound bacon preferably smoked, sliced into 1/4
  • 2 shallots halved and thinly sliced
  • 1 yellow onion diced
  • 1/2 serrano pepper seeded and minced
  • 4 - 5 teaspoons sweet smokey paprika like Hungarian paprika
  • 8 ears fresh sweet white corn, shucked
  • 5 small red potatoes cut into large cubes
  • 1 large green summer zucchini, halved lengthwise, and sliced into 1/4
  • 1 pint yellow orange or red grape tomatoes, halved
  • 1 lime
  • 1/4 cup Rum
  • 16 littleneck clams scrubbed
  • 1 pound shrimp peeled and deveined
  • 1 tablespoon olive oil


  • Set a large heavy pot over medium high heat, and add the lardons. Fry until crispy.
  • While the bacon is frying, slice the corn kernels from the cobs and set aside.
  • Start a small pot of water to boil and add the cut potatoes. Simmer until just tender. Drain and set aside.
  • When the bacon is crispy, add the shallots, onion, serrano and paprika. Cook until the onion is soft. Add the corn, zucchini and tomatoes. Cover the pot with a lid, reduce the heat to medium-low, and allow to simmer for a couple of minutes. The tomatoes should be soft and the corn still al dente.
  • Stir in the juice from the lime, and the Rum. Cook for an additional minute. Remove from the heat and cover with a lid to keep warm while you prepare the seafood.
  • Place the clams in a pot with 1/4 cup of water over medium - high heat, covered with a lid. Cook the clams until the shells have all opened, about 10 minutes, and discard any that do not open. Add the clams to the corn stew.
  • Lightly salt and pepper the shrimp. Place a sauté pan over medium - high heat, add the olive oil. When hot, add the shrimp and sauté for 2 minutes, then flip and cook for another minute. Add to the corn stew.
  • Serve with garlic bread and a salad. It's great warm or at room temperature.