Clam Bake Stoup
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
42
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1360 g
Kielbasa (diced)1 large
Onion (chopped)4 ribs
Celery (chopped)1
Bay Leaf1
Salt3 tbsps
Butter1 clove
Garlic (peeled)2 tbsps
Chives (chopped)Directions:
1
Heat a large soup pot with extra-virgin olive oil over medium-high heat
2
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
3
Pat shrimp dry and toss with a rounded tablespoon (a generous palmful) of seafood seasoning
4
Invert a small bowl and place at the bottom of a larger bowl
5
Shuck corn and stand on end on the small bowl
6
Scrape off kernels
7
Add corn to soup pot
8
Add the tomatoes and stock to the pot
9
Cover and bring to a boil
10
Cook for 4 to 5 minutes
11
Add the shrimp and clams and replace the cover
12
Cook until shrimp are pink and firm and the clams have opened up, 5 to 6 minutes
13
Finish stoup with hot sauce, lemon zest and juice and a handful of parsley
14
While the seafood cooks, toast the English muffins
15
Soften the butter in the microwave
16
Mash the garlic cloves with a little salt and make a paste
17
Add the chives and garlic paste to the softened butter and mix
18
Rub hot toasted muffins with garlic/butter mixture and chop into large dice
19
Serve stoup in shallow bowls with muffin croutons
20
Place an extra bowl at each setting to collect shells as you eat your Clam Bake Stoup