Clams And Shrimp

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.).