12 to 16
small boiling or cippolini onions peeled left whole
Portuguese chourico or linguica sausage cut into 1-inch pieces
ears fresh corn shucked and cut into 2-inch pieces
small littleneck clams scrubbed and drained
unpeeled extra-jumbo shrimp (16 to 20 count)
lemons cut into wedges
11. 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. Cook covered 5 minutes. Add onions and sausage. Cook covered 5 minutes. Add corn and clams. (If ingredients are not covered by broth add up to 2 cups water to cover.) Cook covered 10 minutes or until clams open and corn is tender stirring occasionally. Add shrimp. Return to boil stirring gently. Cover. Remove from heat. Let stand 5 to 8 minutes or just until shrimp turn pink.
3. 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 coming soon.
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