Clams And Shrimp Recipe

Ingredients for Clams And Shrimp

• Extra Virgin Olive Oil
• 1 pound kielbasa, sliced into 1/2-inch thick rounds
• 2 pounds potatoes, peeled and diced
• Onion
• Celery Ribs
• Bay Leaf
• Garlic Cloves
• Fresh Thyme
• Black Pepper
• Large Shrimp
• 1 tablespoon seafood seasoning
• Corn On The Cob
• Diced Tomatoes
• Chicken Stock
• Littleneck Clams

How to Make Clams And Shrimp

1. Heat 2 tablespoons of extra-virgin olive oil in a large (6-quart) soup pot over medium-high heat.
2. Add 1 pound of kielbasa, sliced into 1/2-inch thick rounds, and brown for 2 minutes, stirring occasionally.
3. Add 2 pounds of potatoes, peeled and diced; 1 large onion, chopped; 2 celery stalks, chopped; 2 bay leaves; 1 teaspoon of dried thyme; and 1/2 teaspoon of black pepper. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add 4 cloves of garlic, minced, and 1 cup of frozen corn. Stir to combine and cook for 1 minute.
5. Add 2 (28-ounce) cans of crushed tomatoes and 4 cups of seafood stock (or chicken stock) to the pot.
6. Cover the pot and bring to a boil. Reduce heat to low, cover, and simmer for 8 minutes.
7. Pat 1 pound of shrimp dry with paper towels and toss with 1 tablespoon of seafood seasoning.
8. Add the seasoned shrimp and 1 pound of clams (in the shell, scrubbed) to the pot. Replace the cover.
9. Cook until shrimp are pink and firm and the clams have opened (discard any that remain closed), about 7 minutes.
10. Remove bay leaves before serving. Garnish with fresh parsley (optional).