Clam Bake Stoup

Name: Clam Bake Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
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 or 3 cups frozen corn 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, chopped; 4 jumbo sourdough English muffins, split; 3 tablespoons butter; 1 garlic clove, peeled; 2 tablespoons chopped chives

Submitted by Paintpuddles

"A Rachael Ray recipe that my family loved. Hearty on a cold day. Hope you enjoy it as much as we did."

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Ready In:: 45mins
Ingredients:: 21
Serves:: 6

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 or 3 cups frozen corn 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, chopped
4 jumbo sourdough English muffins, split
3 tablespoons butter
1 garlic clove, 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.

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RECIPE SUBMITTED BY

Paintpuddles

Holbrook, 72

I've lived in New York my entire life and I'm married to my hubby Brian for over 40 years. We have 3 grown children, our dogs and cats to fill our lives and our home. In the mundane world I work for a pharmaceutical company. The cooking fun starts once I get home (don't care to do fast foods) coming up with quick easy meals and making more involved recipes on the weekends. I love cooking and experimenting with new recipes and flavors for my family. I could sit for hours just researching recipes and coming up with ideas. My other hobbies are coloring & decorative painting, making craft items, a bit of sewing, a bit of crocheting.

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