Clam Bake " Stoup
- Ready In:
- 35mins
- Ingredients:
- 20
- Yields:
-
1 Pot
- Serves:
- 8-10
ingredients
- 2 tablespoons extra virgin olive oil
- 3⁄4 lb kielbasa, diced
- 4 cups half a 32-ounce bag frozen diced hash browns
- 1 large onion, chopped
- 4 celery ribs, chopped
- 1 bay leaf
- 5 -6 sprigs fresh thyme
- salt & freshly ground black pepper
- 2 lbs large shrimp, peeled and deveined
- 1 tablespoon seafood seasoning (recommended ( Old Bay)
- 4 large ears corn on the cob
- 1 (15 ounce) can diced fire-roasted tomatoes
- 1 quart chicken stock
- 4 dozen littleneck clams
- hot sauce, to taste
- 1 lemon, zested and juiced
- handful fresh flat leaf parsley, chopped
- 4 jumbo sourdough English muffins, split
- 3 tablespoons butter
- 1 garlic clove, peeled
directions
- 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 salt and pepper and let the veggies soften up 10 minutes, stirring occasionally.
- Pat shrimp dry and toss with a rounded tablespoon (a generous palmful) of seafood seasoning.
- Invert a small bowl and place at the bottom of a larger bowl. Shuck corn and stand on end on the small bowl. Scrape off kernels. Add corn to soup pot.
- Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 4 to 5 minutes. Add the shrimp and clams and replace the cover. Cook until shrimp are pink and firm and the clams have opened up, 5 to 6 minutes. Finish stoup with hot sauce, lemon zest and juice and a handful of parsley.
- While the seafood cooks, toast the English muffins. Soften the butter in the microwave. Mash the garlic cloves with a little salt and make a paste. Add the chives and garlic paste to the softened butter and mix. Rub hot toasted muffins with garlic/butter mixture and chop into large dice.
- Serve stoup in shallow bowls with muffin croutons. Place an extra bowl at each setting to collect shells as you eat your Clam Bake Stoup.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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