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25m
PREP TIME
35m
COOK TIME
13
INGREDIENTS
Servings: 6 (large)
Ingredients
- 3 tablespoons olive oil
- 2 large cloves garlic, sliced
-
2
quarts
(8 cups)
chicken broth
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Substitutions available
/ chicken stock
- 1 can (28 ounces) crushed tomatoes
- 4 tablespoons OLD BAY® Classic Seafood Seasoning
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 1 1/2 pounds baby red or gold potatoes
-
12 to 16
ounces
cippolini onions, peeled, left whole
![substitution]( "substitution")
Substitutions available
/ red or yellow pearl onions
-
1
pound
Portuguese chourico sausage, cut into 1-inch pieces
![substitution]( "substitution")
Substitutions available
/ Spanish smoked chorizo
- 4 ears fresh corn, husks and silk strands removed, cut into 2-inch pieces
- 30 small littleneck clams, scrubbed and drained
- 2 1/2 pounds unpeeled extra-jumbo shrimp (16 to 20 count)
- 2 lemons, cut into wedges
INSTRUCTIONS
- 1 Heat oil in 12-quart stockpot on medium heat. Add garlic; cook gently 2 minutes without browning. Add chicken broth, crushed tomatoes, 3 tablespoons of the OLD BAY Seasoning and pepper. Bring to boil.
- 2 Stir in potatoes. Return to boil. Cover and cook 5 minutes. Add onions and sausage, replace cover. Cook 5 minutes longer. Add corn and clams. (If ingredients are not covered by broth add up to 2 cups water to cover.) Cook, covered, 10 minutes longer or until clams open and corn is tender, stirring occasionally.
- 3 Add shrimp. Return to boil, stirring gently. Cover. Remove from heat. Let stand 5 to 8 minutes or just until shrimp turn pink.
- 4 Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Sprinkle with remaining 1 tablespoon OLD BAY Seasoning. Serve with lemon wedges on the side.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
