Ingredients:

3 tablespoons butter or margarine
1 cup chopped onion
1 teaspoon minced garlic
1 cup seeded and chopped tomato
1 cup clam or chicken broth
1/2 cup water
1/2 teaspoon salt
4 ears fresh super sweet corn, shucked and halved
1 dozen cherry stone clams, scrubbed under running cold water
8 ounces medium-sized shrimp, peeled and deveined

Methods:

1. In a Dutch oven or large sauce pot over medium heat, melt butter.Add onion and garlic cook, stirring occasionally, until tender, about 5 minutes.
2. Add tomato, broth, wine and salt bring to a boil. Add corn, clams and shrimp cook until clams have opened and shrimp is pink, about 5 minutes discard any unopened clams.
3. Stir in chopped parsley, if desired serve immediately.

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