Close
Prep Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:6Yield:6 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ouncesfresh or frozen shrimp in shells8ouncesfresh or frozen skinless salmon fillets2tablespoonsolive oil3ouncescooked Italian-style chicken sausage, halved lengthwise and sliced 1/2 inch thick1 ½cupssliced celery1cupcoarsely chopped red onion1cupwater1cupdry white wine or 3/4 cup reduced-sodium chicken broth + 2 Tbsp. white wine vinegar2sprigsfresh parsley1teaspooncelery seeds½teaspoonpaprika½teaspoonblack pepper¼teaspoonkosher salt¼teaspooncayenne pepper12smalllive clams in shells, scrubbed and soaked (see Tips)2large ears of corn, each cut into 3 chunks3tablespoonssnipped fresh parsley6(1 ounce) slicesFrench bread, toasted
Cook Mode(Keep screen awake)
Ingredients
8ouncesfresh or frozen shrimp in shells
8ouncesfresh or frozen skinless salmon fillets
2tablespoonsolive oil
3ouncescooked Italian-style chicken sausage, halved lengthwise and sliced 1/2 inch thick
1 ½cupssliced celery
1cupcoarsely chopped red onion
1cupwater
1cupdry white wine or 3/4 cup reduced-sodium chicken broth + 2 Tbsp. white wine vinegar
2sprigsfresh parsley
1teaspooncelery seeds
½teaspoonpaprika
½teaspoonblack pepper
¼teaspoonkosher salt
¼teaspooncayenne pepper
12smalllive clams in shells, scrubbed and soaked (see Tips)
2large ears of corn, each cut into 3 chunks
3tablespoonssnipped fresh parsley
6(1 ounce) slicesFrench bread, toasted
DirectionsThaw shrimp and salmon, if frozen. Devein shrimp, but do not peel. Rinse shrimp and salmon; pat dry. Cut salmon into six pieces.In a 5-qt. Dutch oven heat oil over medium. Add sausage; cook and stir 3 minutes or until browned. Add celery and onion; cook 5 minutes or just until tender, stirring occasionally.Stir in the next eight ingredients (through cayenne pepper). Bring to boiling. Add clams and corn. Return to boiling; reduce heat. Simmer, covered, 4 minutes. Stir in shrimp and salmon. Simmer, covered, 4 to 5 minutes more or until clam shells open, shrimp are opaque and salmon flakes easily. Discard any clams that do not open.Top servings with parsley and serve with toasted bread.TipsTips: To clean live clams, scrub clams in shells under cold running water. In a large container combine 8 cups cold water and 2 1/2 Tbsp. salt; add clams. Soak 15 minutes; drain and rinse. Discard water. Repeat soaking, draining and rinsing twice.Originally appeared: Diabetic Living Magazine
Directions
Thaw shrimp and salmon, if frozen. Devein shrimp, but do not peel. Rinse shrimp and salmon; pat dry. Cut salmon into six pieces.In a 5-qt. Dutch oven heat oil over medium. Add sausage; cook and stir 3 minutes or until browned. Add celery and onion; cook 5 minutes or just until tender, stirring occasionally.Stir in the next eight ingredients (through cayenne pepper). Bring to boiling. Add clams and corn. Return to boiling; reduce heat. Simmer, covered, 4 minutes. Stir in shrimp and salmon. Simmer, covered, 4 to 5 minutes more or until clam shells open, shrimp are opaque and salmon flakes easily. Discard any clams that do not open.Top servings with parsley and serve with toasted bread.TipsTips: To clean live clams, scrub clams in shells under cold running water. In a large container combine 8 cups cold water and 2 1/2 Tbsp. salt; add clams. Soak 15 minutes; drain and rinse. Discard water. Repeat soaking, draining and rinsing twice.
Thaw shrimp and salmon, if frozen. Devein shrimp, but do not peel. Rinse shrimp and salmon; pat dry. Cut salmon into six pieces.
In a 5-qt. Dutch oven heat oil over medium. Add sausage; cook and stir 3 minutes or until browned. Add celery and onion; cook 5 minutes or just until tender, stirring occasionally.
Stir in the next eight ingredients (through cayenne pepper). Bring to boiling. Add clams and corn. Return to boiling; reduce heat. Simmer, covered, 4 minutes. Stir in shrimp and salmon. Simmer, covered, 4 to 5 minutes more or until clam shells open, shrimp are opaque and salmon flakes easily. Discard any clams that do not open.
Top servings with parsley and serve with toasted bread.
Tips
Tips: To clean live clams, scrub clams in shells under cold running water. In a large container combine 8 cups cold water and 2 1/2 Tbsp. salt; add clams. Soak 15 minutes; drain and rinse. Discard water. Repeat soaking, draining and rinsing twice.
Originally appeared: Diabetic Living Magazine
Rate ItPrint
Nutrition Facts(per serving)333Calories10gFat28gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
