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450 g shrimp, peeled and deveined
450 g mussels, washed and trimmed
450 g clams, washed
250 ml fish stock
250 ml heavy cream
2 potatoes, diced
Salt and pepper to taste
See also Chicken Vinaigrette Casserole
Preparation Instructions:
Melt the butter in a large Dutch oven over medium heat.
Add the onion and sauté until translucent (about 5 minutes). Add the garlic, thyme, and Old Bay seasoning. Stir well for 1 minute to release the flavors.
Stir in the potatoes and pour in the fish stock. Bring to a boil, then reduce heat to medium-low. Simmer for 10-12 minutes, or until the potatoes are tender.
Add the clams and mussels, cover, and cook for 5-7 minutes, or until the shells open. Discard any that remain closed.
Add the shrimp and cook for another 3-4 minutes, or until pink.
Pour in the heavy cream, stir gently, and heat through, but do not boil.
Add salt and pepper to taste.
Serve warm, garnished with fresh parsley or a drizzle of olive oil. See also: Best Homemade Chili for Hamburgers and Hot Dogs
Chef's Tips:
Vary the seafood: Add scallops, crab, or white fish for an even richer version.
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