Ingredients for Clams And Shrimp
- 2 tablespoons extra-virgin olive oil
- 1 pound kielbasa
- 2 pounds potatoes
- 1 large onion
- 2 celery stalks
- 2 bay leaves
- 4 cloves garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 pound shrimp
- 1 tablespoon seafood seasoning
- 1 cup frozen corn
- 2 (28-ounce) cans crushed tomatoes
- 4 cups chicken stock
- 1 pound clams
- fresh parsley
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How to Make Clams And Shrimp
- Heat 2 tablespoons of extra-virgin olive oil in a large (6-quart) soup pot over medium-high heat.
- Add 1 pound of kielbasa, sliced into 1/2-inch thick rounds, and brown for 2 minutes, stirring occasionally.
- 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.
- Add 4 cloves of garlic, minced, and 1 cup of frozen corn. Stir to combine and cook for 1 minute.
- Add 2 (28-ounce) cans of crushed tomatoes and 4 cups of seafood stock (or chicken stock) to the pot.
- Cover the pot and bring to a boil. Reduce heat to low, cover, and simmer for 8 minutes.
- Pat 1 pound of shrimp dry with paper towels and toss with 1 tablespoon of seafood seasoning.
- Add the seasoned shrimp and 1 pound of clams (in the shell, scrubbed) to the pot. Replace the cover.
- Cook until shrimp are pink and firm and the clams have opened (discard any that remain closed), about 7 minutes.
- Remove bay leaves before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
39g
Fat
24g
Carbs
14g
