Summer Seafood Supper with Clams, Garlic Prawns, Salmon, and Tomato-Braised White Fish

Clams and White Beans in Tomato-Chile Broth

Clam juices season the tomato broth naturally, while white beans catch the sauce. Avocado, cilantro, and lime add richness and freshness without obscuring the shellfish.

Ingredients

• 2 lb live littleneck or Manila clams, scrubbed
• 1 tablespoon olive oil
• 1 small shallot, finely diced
• 2 cloves garlic, thinly sliced
• 1 small jalapeño, thinly sliced, seeds removed for less heat
• 2 medium ripe tomatoes, grated, skins discarded
• 1/3 cup water
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 ripe avocado, cut into chunks
• 2 scallions, thinly sliced
• 1/3 cup roughly chopped cilantro
• 1 lime, cut into wedges
• to taste kosher salt

Instructions

1. Discard cracked clams and any open clams that do not close when tapped. Rinse well under cold running water.
2. Warm the olive oil in a wide, lidded pot over medium heat. Soften the shallot for 3 minutes, then add the garlic and jalapeño and cook for 1 minute.
3. Add the grated tomatoes and simmer for 4–5 minutes, until slightly thickened. Stir in the water and beans and bring to a lively simmer.
4. Add the clams, cover, and steam for 5–8 minutes, shaking the pot occasionally. Transfer clams to a bowl as they open; discard any that remain closed after cooking.
5. Taste the broth before adding salt. Return the opened clams to the pot, spoon broth and beans over them, and finish with avocado, scallions, cilantro, and a squeeze of lime.

Notes

• Keep live clams refrigerated in a colander over a bowl beneath a damp towel, never submerged in fresh water or sealed airtight.

Garlic-Herb Head-On Prawns

Searing shell-on prawns develops deep flavor while protecting their delicate flesh. Garlic and herbs go in late so they stay fragrant rather than bitter.

Ingredients

• 1 lb large head-on, shell-on prawns
• 1 1/2 tablespoons ghee
• 3 cloves garlic, finely chopped
• 1 tablespoon unsalted butter
• 1/4 cup chopped flat-leaf parsley
• 1/2 lemon, zest and juice
• 1/4 teaspoon kosher salt, plus more to taste
• to taste freshly ground black pepper

Instructions

1. Use kitchen shears to cut along each prawn's back through the shell and remove the vein. Pat thoroughly dry and season with salt and pepper.
2. Heat the ghee in a large skillet over medium-high heat. Sear the prawns in a single layer, working in batches, for about 2–3 minutes per side.
3. When the shells are orange and the thickest part of the flesh is opaque and reaches 145°F, transfer the prawns to a platter.
4. Lower the heat. Add the butter and garlic to the skillet and stir for 30–45 seconds, just until fragrant. Add the parsley, lemon zest, and lemon juice.
5. Spoon the garlic-herb pan juices over the prawns and serve immediately.

Notes

• Provide a bowl for shells and extra napkins; these are best eaten with your hands.

Sweet Corn, Summer Squash, and Blistered Shishito Medley

Cooking the vegetables in stages gives the peppers blistered skins, the squash browned edges, and the corn a juicy bite. This is the shared vegetable bed for the prawns and salmon.

Ingredients

• 3 ears sweet corn, kernels cut from the cobs
• 1 lb mixed zucchini and yellow summer squash, cut into thick half-moons
• 5 ounces shishito peppers, stemmed and cut into large pieces
• 1 small yellow onion, diced
• 2 tablespoons ghee, divided
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt, plus more to taste
• to taste freshly ground black pepper

Instructions

1. Heat 1 tablespoon ghee in a large skillet over medium-high heat. Add the peppers and cook for 3–4 minutes, turning occasionally, until blistered but still green. Transfer to a bowl.
2. Add the remaining ghee and the squash. Spread it out and leave undisturbed for 2 minutes, then turn and cook for another 2 minutes. Work in batches if necessary to avoid steaming.
3. Add the onion and cook for 3 minutes, stirring occasionally. Add the corn and salt and cook for 2–3 minutes, until the kernels are hot but still juicy.
4. Return the peppers to the skillet. Toss with lemon juice and black pepper, taste for salt, and remove from the heat while the squash still holds its shape.

Notes

• Use a wide skillet or two pans; crowded squash turns soft before it browns.

Slow-Roasted Salmon with Tomato, Basil, and Scallions

Low oven heat keeps the salmon moist and softly flaking. A juicy raw tomato topping contrasts with the warm fish and sweet vegetable bed.

Ingredients

• 12 ounces center-cut salmon fillet, pin bones removed
• 1 tablespoon olive oil, divided
• 1 large ripe heirloom tomato, cut into bite-size pieces
• 2 scallions, thinly sliced
• 1/4 cup torn basil leaves
• 1 teaspoon red wine vinegar
• 1/2 teaspoon kosher salt, divided
• to taste freshly ground black pepper

Instructions

1. Heat the oven to 275°F. Put the salmon skin-side down in a small baking dish, rub with 1 teaspoon olive oil, and season with half the salt and a little pepper.
2. Roast for 18–25 minutes, depending on thickness, until the layers separate with gentle pressure. For fully cooked salmon, the center should reach 145°F; begin checking early to avoid overshooting.
3. While the salmon cooks, combine the tomato, scallions, basil, remaining olive oil, vinegar, and remaining salt. Let stand for 10 minutes.
4. Lift the salmon off its skin if desired and separate into large pieces. Spoon the tomato mixture and its juices over the fish just before serving.

Notes

• A thermometer is more reliable than color, especially with richly colored wild salmon.

White Fish with Warm Cherry Tomatoes and Herbs

A covered, gentle bake lets ripe tomatoes release enough juice to lightly poach the fish. Spoon the fish and its bright tomato juices over the brothy beans.

Ingredients

• 12 ounces skinless halibut or other firm white fish, cut into 4 small portions
• 1 pint mixed red and yellow cherry tomatoes, halved
• 1 small shallot, finely diced
• 1 clove garlic, minced
• 2 scallions, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons water
• 1 teaspoon sherry vinegar
• 1/4 cup torn basil leaves
• 1 teaspoon fresh oregano leaves
• 1/2 teaspoon kosher salt
• to taste freshly ground black pepper

Instructions

1. Heat the oven to 375°F. Toss the tomatoes, shallot, garlic, scallions, olive oil, water, vinegar, and half the salt in a small baking dish.
2. Nestle the fish among the tomatoes, season with the remaining salt and pepper, and spoon some tomatoes over the top. Cover tightly.
3. Bake for 15–20 minutes, checking early for thin portions, until the fish flakes gently and reaches 145°F in the center.
4. Uncover and scatter with basil and oregano. Serve with all the tomato cooking juices.

Notes

• The tomatoes should soften and turn juicy without collapsing completely.

Brothy Cranberry Beans

Tender beans make a substantial base without competing with the fish. Their mild broth catches the tomato juices and olive oil from the topping.

Ingredients

• 2 15-ounce cans cranberry or borlotti beans, drained and rinsed
• 1 cup water
• 1 tablespoon olive oil
• 1 clove garlic, lightly crushed
• 1 small bay leaf
• 1 strip lemon zest
• 1/4 teaspoon kosher salt, plus more to taste

Instructions

1. Combine the beans, water, olive oil, garlic, bay leaf, lemon zest, and salt in a small saucepan.
2. Bring to a gentle simmer and cook partially covered for 12–15 minutes. Stir carefully so the beans remain intact.
3. Mash a spoonful of beans into the broth if it seems watery. Remove the garlic, bay leaf, and lemon zest, then adjust the salt.
4. Keep warm over very low heat, adding a splash of water if needed to maintain a shallow, spoonable broth.

Notes

• Cannellini beans are a suitable alternative if cranberry beans are unavailable.

Overall Timing / Workflow

Prepare the vegetables and toppings first, then cook the seafood close to serving. The beans and vegetable medley tolerate a short hold; prawns and clams do not.

Instructions

1. 0:00 — Scrub and inspect the clams, prepare the prawns, cut all vegetables, and measure the seasonings. Keep seafood refrigerated until needed.
2. 0:25 — Heat the oven to 275°F and start the brothy cranberry beans. Mix the salmon's tomato topping.
3. 0:30 — Put the salmon in the oven. Cook the corn, squash, and pepper medley, then hold it loosely covered off heat.
4. 0:50 — Check the salmon and remove it when done. Raise the oven to 375°F and assemble the white fish and cherry tomatoes.
5. 0:55 — Bake the white fish. Start the clams' tomato broth in a separate pot.
6. 1:00 — Sear the prawns. Add the clams to their simmering broth once the prawns are nearly done.
7. 1:10 — Check the white fish, finish the clams with avocado and herbs, and plate everything. The salmon can be served warm rather than piping hot.

Notes

• For a simpler dinner, choose one seafood preparation: the vegetable medley serves four alongside salmon or prawns, and the brothy beans pair with the white fish. Increase the selected fish or prawns to 1 1/2–2 pounds for four main-course portions.

Plating

Separate serving dishes preserve the distinct broths and toppings while making the spread easy to share.

Instructions

1. Divide the corn and squash medley between two platters. Arrange the prawns on one and the salmon on the other.
2. Spoon the garlic-herb juices over the prawns and the fresh tomato topping over the salmon.
3. Serve the clams in a wide, shallow bowl with the white beans and enough broth to pool around the shells.
4. Spoon the brothy cranberry beans into a separate shallow bowl. Set the white fish on top and cover with the warm cherry tomatoes, herbs, and cooking juices.
5. Set out shell bowls, serving spoons, and napkins.

Leftover Path

Separating seafood from vegetables and fresh toppings makes gentle reheating easier and prevents herbs and avocado from deteriorating in warm broth.

Instructions

1. Refrigerate leftovers in shallow containers within 2 hours. Store seafood, vegetable medley, beans, and fresh toppings separately when practical.
2. Remove leftover clam meat and prawn meat from their shells. Refrigerate the clam meat in its broth and use cooked seafood within 1–2 days for best quality.
3. Reheat beans and vegetables first. Add seafood at the end and warm gently, covered, to 165°F without prolonged simmering.
4. Alternatively, serve chilled salmon or peeled prawns over the cold corn and squash medley with fresh lemon and herbs.
5. Use leftover beans and tomato juices as the base of a quick soup; add leftover fish only at the end.

Notes

• Avocado and dressed tomato-herb toppings are best eaten the day they are prepared.