Ingredients:
- 1 bay leaf
- 2 diced tomatoes (roasted on a pan until skins are black before chopping)
- 2 dozen littleneck clams
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 pepper and let the veggies soften up 10 minutes, stirring occasionally. Next add the garlic and the corn and stir to combine.
- Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 8 minutes.
- Pat shrimp dry and toss with a rounded tablespoon of seafood seasoning. Add the shrimp and clams and replace the cover.
- 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.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 580.89 Kcal (2432 kJ) | ||
| Calories from fat | 259.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.88g | 44% | |
|---|---|---|---|
| Cholesterol | 75.61mg | 25% | |
| Sodium | 1621.23mg | 68% | |
| Potassium | 797.83mg | 17% | |
| Total Carbs | 66.29g | 22% | |
| Sugars | 7.66g | 31% | |
| Dietary Fiber | 5.7g | 23% | |
| Protein | 20.81g | 42% | |
| Vitamin C | 18.4mg | 31% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.9mg | 11% | |
| Calcium | 69.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 114.85 Kcal (481 kJ) | ||
| Calories from fat | 51.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.71g | 44% | |
|---|---|---|---|
| Cholesterol | 14.95mg | 25% | |
| Sodium | 320.54mg | 68% | |
| Potassium | 157.74mg | 17% | |
| Total Carbs | 13.11g | 22% | |
| Sugars | 1.51g | 31% | |
| Dietary Fiber | 1.13g | 23% | |
| Protein | 4.11g | 42% | |
| Vitamin C | 3.6mg | 31% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.4mg | 11% | |
| Calcium | 13.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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