Ingredients
6 servings
2 Sweet onions, diced
5 stalks celery, diced (save any of the leaves from the top)
5 cloves garlic, minced
Vegetable Oil
Salt & Pepper
Old Bay Seasoning
1 pound 21-25 count, shell-on, shrimp
20 littleneck clams
2 qts heavy cream
¾ pound smoked kielbasa, diced
½ pound red potatoes, diced, boiled until tender
2 ears sweet corn, grilled and cut from cob
Directions:
Peel and devein the shrimp, reserve the shells.
Heat 2 T oil in a pan over medium heat. Add half of the celery, garlic and onions. Season with salt, pepper, and Old Bay. Cook about 5 minutes. Add shrimp shells, clams and heavy cream and bring to a simmer. Cook until all clams have opened and cream will coat the back of a sppon. Strain liquid and keep warm in a pot. Place clam meat in the pot and throw away the shells.
In another pot over medium heat, add 2T vegetable oil and kielbasa. Lightly brown the meat and add remaining vegetables. Cook about 5 minutes. Season shrimp with salt, pepper and Old Bay. Add to pot and cook about 2 minutes. Add reserved cream, potatoes and corn and bring to a simmer. Add clam meat and serve. Top with celery leaves and Old Bay.