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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This hearty soup will please any seafood lover! 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.).
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