Clams And Shrimp

Name: Clams And Shrimp
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 lb kielbasa (sliced); 3 cups potatoes (chopped); 1 medium onion (chopped); 2 celery ribs (chopped); 1 bay leaf; 3 garlic cloves (finely minced); 5 -6 sprigs fresh thyme; 1/4 teaspoon black pepper; 1 lb large shrimp, peeled and deveined; 1 tablespoon seafood seasoning (I use old bay); 2 ears corn on the cob (cut in thirds); 2 diced tomatoes (roasted on a pan until skins are black before chopping); 4 cups chicken stock; 2 dozen littleneck clams

15 ingredients

4 steps

Ingredients

2 tablespoons extra virgin olive oil
1/2 lb kielbasa (sliced)
3 cups potatoes (chopped)
1 medium onion (chopped)
2 celery ribs (chopped)
1 bay leaf
3 garlic cloves (finely minced)
5 -6 sprigs fresh thyme
1/4 teaspoon black pepper
1 lb large shrimp, peeled and deveined
1 tablespoon seafood seasoning (I use old bay)
2 ears corn on the cob (cut in thirds)
2 diced tomatoes (roasted on a pan until skins are black before chopping)
4 cups chicken stock
2 dozen littleneck clams

Directions

1

Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and pepper and let the veggies soften up 10 minutes, stirring occasionally. Next add the garlic and the corn and stir to combine.
2

Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 8 minutes.
3

Pat shrimp dry and toss with a rounded tablespoon of seafood seasoning. Add the shrimp and clams and replace the cover.
4

Cook until shrimp are pink and firm and the clams have opened up, 7 minutes. (During the cooking time I tend to leave the temperature on medium high so that the soup continues at a rapid boil.).