-
1
Drain the clams in a colander and rinse them under cold water to remove any cornmeal.
-
2
Heat enough oil to coat the bottom of a heavy 4- to 5-quart pot over medium-low heat.
-
3
Add the garlic and cook, shaking the pan once or twice, just until the garlic starts to take on color, about 3 minutes.
-
4
Dont let it get too dark.
-
5
Slip the clams into the pan with the garlic, pour in the wine, and bring it to a boil.
-
6
Cover the pot and cook just until the clams open, about 5 minutes.
-
7
Heat enough oil to generously coat the bottom of a wide, heavy skillet over medium heat until rippling.
-
8
While the oil is heating, season the cod fillets generously with salt and pepper and roll them in the flour to coat on all sides.
-
9
Tap off any excess flour and lay the cod in the oil.
-
10
Cook, turning the fillets once, until they are golden brown and barely opaque in the center.
-
11
The clams will open while the cod is cooking; turn off the heat and let them stand until you need them.
-
12
Discard any clams that dont open.
-
13
Scatter the cherry tomatoes over the clams and shake the pot a little so they settle in.
-
14
Scatter the cilantro over the clams.
-
15
Let the mixture stand just a minute or two to warm the tomatoes through.
-
16
Drain the fish fillets on paper towels and transfer them to shallow bowls.
-
17
(Warming the bowls first is a nice touch.)
-
18
Spoon some of the clams, tomatoes, and broth around each fillet and serve hot.
