We have always wanted to try bacalao - the dried and salted cod fish that is then rehydrated when cooked in stew. Since this recipe salts the cod for just 10 minutes, we decided to give it a shot. We plan to make this again the next time we find cod and little neck clams. Recipe adapted from Proportions adjusted from 4 servings to 2 servings.
 cod2 fillets
about 5 ounces each, skinless
 kosher salt 1/4 cup
  corn1 ear
 unsalted butter 1/2 tbsp
 lemon juice 1/2 tsp
  white pepper
 olive oil 1/8 cup
 little neck clams10 pieces
scrubbed, could also use mussels or cockels
 garlic1 clove
 cilantro2 sprigs
 thyme1 sprig
 white wine 1/4 cup
 paprika 1/4 tsp
smoked sweet
 parsley 1/2 tbsp
 crusty bread


medium saucepan
small skillet
deep non-stick skillet
Press the salt onto all sides of the cod and rest it on a plate for 10 minutes. Rinse off the salt and pat the cod dry.
Fill the medium saucepan 2/3 high with water and bring it to a boil. Add the corn and cook for 2 minutes, then drain and pat dry. Cut the corn kernels off the cobs.
In the small skillet, toss the corn with the butter and lemon juice. Season with white pepper. Cook until heated through, about 1 minute.
In a large, deep non-stick skillet, heat the olive oil. Dust the cod with Wondra flour and season with white pepper. Add the fish to the skillet, skinned side down, and cook on high for about 4 minutes until golden.
Flip the cod and cook over medium heat for 1 minute.
Add the clams, garlic, cilantro, and thyme. Season with pepper. Add the wine, cover and cook over medium heat for about 6 minutes until the clams open and the fish is cooked through. Remove the herb sprigs and any clams that do not open.
Rewarm the corn and spoon it into 2 shallow bowls. Top with the cod and sprinkle with the smoked paprika. Spoon the clams and broth all around and garnish with the parsley. Serve with crusty bread.

Tip - remove clams as they open so that they don't overcook and become chewy.