Clam Bake Stoup
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
2 tablespoons extra-virgin olive oil
3/4 pound kielbasa, diced
4 cups (half a 32-ounce bag) frozen diced hash browns
1 large onion, chopped
4 ribs celery, chopped
1 bay leaf
5 to 6 sprigs fresh thyme
Salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined
1 rounded tablespoon seafood seasoning (recommended: Old Bay)
4 large ears corn on the cob or 3 cups frozen kernels
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 leaves, chopped
4 jumbo sourdough English muffins, split
3 tablespoons butter
1 clove garlic, peeled
2 tablespoons chopped chives
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.