The perfect soup for summer

If you’ve been following along, you may remember that I’ve shared several recipes for soup, including stuffed pepper soup potato soup with shrimp, and sausage and lentil soup.

However,with Memorial Day – and the unofficial start of summer – just around the corner, you may think soup season is over. Well, for most soups it is. But there is one exception: this delicious calm bake soup, which is perfect for summer. It has all of the ingredients of a delicious clam bake, except for the sand in your shorts. This recipe comes from Rachael Ray. 


  • 2 tablespoons extra-virgin olive oil
  • 1 pound kielbasa, diced
  • 1 ½ pounds small red or Yukon gold potatoes
  • 1 large onion, chopped
  • 4 ribs celery, chopped
  • 1 bay leaf
  • 5 to 6 sprigs fresh thyme
  • Salt and freshly ground black pepper
  • 2 pounds large shrimp, peeled and deveined
  • 1 rounded tablespoon seafood seasoning (recommended: Old Bay)
  • 3 cups frozen corn kernels
  • 1 (15-ounce) can diced fire-roasted tomatoes
  • 1 quart chicken stock
  • 32 littleneck clams
  • Hot sauce, to taste
  • 1 lemon, zested and juiced

Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 4 to 5 minutes. Add the potatoes, onions, celery, bay leaf, thyme, and salt and pepper and let the veggies soften up, about 10 minutes, stirring occasionally.ClamBakeSoupInPot

Pat shrimp dry and toss with a rounded tablespoon of seafood seasoning.

Add to your pot the corn, tomatoes and stock. Cover and bring to a boil. Cook for 4 to 5 minutes. Add the shrimp and clams and cover. Cook until shrimp are pink and firm and the clams have opened up. It usually takes 5 to 6 minutes. Finish off the soup with a few drops – or more, if you like – of hot sauce and  lemon zest and juice.

This soup is almost like  having a clam bake at the beach. If you’re landlocked, like I am, eat it on your porch, close your eyes and imagine you’re in New England.



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