- 16 clams cherrystone or topneck
- 32 mussels scrubbed in cold water and debearded
- 2 tbsp olive oil extra virgin
- 16 jumbo shrimp deveined, with shells left on for flavor of broth
- 1 pound linguiça sausage cut into 16 chunks
- ½ onion preferably Spanish, chopped (about I cup)
- 3 cloves garlic chopped
- 6 potatoes small Red Bliss or fingerlings, halved and thinly sliced
- 2 tomatoes large ripe, diced
- ½ tsp hot red pepper flakes
- ½ cup dry white wine
- 2 cups chicken or vegetable broth reduced-sodium if canned
- 3 tbl fresh flat-leaf parsley chopped, for garnish
- Preheat the oven to 500°F. Wash the clams and mussels in a bowl of cold water, changing the water several times. Discard any shellfish that don 't close when tapped.
- In a flameproof, ovenproof casserole or very large skillet over high heat, warm 1 tablespoon of the olive oil. Add the shrimp and cook, stirring, until the shells are slightly browned, about 2 minutes. Transfer to a plate and set aside.
- Add the remaining tablespoon of oil to the pan. Add the sausage and cook, stirring occasionally, until well browned on all sides, about 2 to 3 minutes.
- Add the onion and cook, stirring, until translucent, about 3 minutes. Add the garlic and cook for 1 minute longer.
- Stir in the potatoes, tomatoes, and red pepper flakes. Pour in the wine and bring to a simmer. Cook for 30 seconds.
- Add the broth and stir in the shrimp, clams, and mussels.
- Place the casserole in the oven and roast until the clams and mussels have opened, about 15 to 20 minutes. Serve garnished with the parsley.
This exuberant seafood stew has the same spectacular impact as its Mediterranean relatives bouillabaisse and paella, but it’s also much easier to prepare since everything goes in the pot at once. Thinly sliced Idaho potatoes cook in the soup, and their starch thickens the broth, while linguiça sausage adds spice and richness. (If you can’t find linguiça substitute chorizo sausage.) Chef Waldy likes to use shell-on shrimp since it’s meant to be a rustic, roll-up-your-sleeves kind of dish, and it’s easy to pull the shrimp from their shells just as you’re doing with the mussels and clams. Of course, shelled shrimp are fine to use, but the shells give the broth nice flavor and color, too. For relaxed, festive entertaining, serve the soup outdoors with plenty of cold beer or a big pitcher of sangria and grilled or toasted sourdough bread for mopping up all that tasty broth. From “High Heat: Grilling and Roasting Year-round with Master Chef Waldy Malouf” by Waldy Malouf and Melissa Clark, 2003, Broadway Books, a division of Random House, Inc. Photo Credit: William Meppem
Calories: 286kcal | Carbohydrates: 39g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 329mg | Potassium: 1179mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1264IU | Vitamin C: 58mg | Calcium: 87mg | Iron: 4mg
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