Email Link
Language / Idioma
EnglishEspañol
Español: traducción automática de Google.
Include
Servings / yield
Measurements
Text size

Rustic Seafood Tomato Stew

The tomato broth simmers first so the vegetables soften before the seafood goes in. Add the shrimp near the end for tender, sweet bites and set out bread for the savory broth.

Cast-iron pot of tomato seafood stew with shell-on clams cooking over glowing coals on a rocky coastal beach.
Recipe link
Prep time10 min
Cook time30 min
Total time40 min
Course
Soups And Stews
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
150

Ingredients

  • 2 cups chicken broth
  • 1 can condensed tomato soup — 10¾ oz
  • 2 ½ cups water
  • 1 can whole peeled tomatoes — 14.5 oz, crushed by hand with juices
  • ½ cup celery — halved lengthwise and sliced ¼-inch thick
  • 1 medium white onion — small dice
  • 1 medium green bell pepper — small dice
  • 2 tablespoons parsley — chopped, divided
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • 1 leaf bay leaf
  • ¼ teaspoon salt (optional) — plus more to taste
  • ¼ teaspoon black pepper
  • 1 can chopped clams — 6.5 oz, drained, juice reserved
  • ½ pound raw medium shrimp — peeled, deveined, tails removed, thawed if frozen

Instructions

  1. Build the Broth: In a large soup pot or Dutch oven, combine the chicken broth, condensed tomato soup, water, crushed tomatoes and their juices, reserved clam juice, celery, onion, green bell pepper, 1 tablespoon parsley, Worcestershire sauce, garlic powder, bay leaf, salt, and black pepper. Place over medium-high heat and cook, stirring occasionally to dissolve the tomato soup, until the broth reaches a gentle boil, about 8 to 10 minutes.2 cups chicken broth, 1 can condensed tomato soup, 2½ cups water, 1 can whole tomatoes, juice from 1 can chopped clams, ½ cup celery, 1 onion, 1 green bell pepper, 1 tbsp parsley, 1 tbsp Worcestershire sauce, ½ tsp garlic powder, 1 bay leaf, ¼ tsp salt, ¼ tsp black pepper
  2. Simmer the Stew: Reduce the heat to medium-low and simmer uncovered for about 15 minutes, stirring occasionally, until the celery, onion, and bell pepper are tender and the broth has reduced slightly.
  3. Add the Seafood: Stir the raw shrimp into the gently simmering broth and cook for 3 minutes. Add the drained chopped clams and continue cooking for 1 to 2 minutes, until the shrimp are firm, pearly, and opaque and the clams are heated through. Do not allow the stew to boil vigorously. Remove the bay leaf, taste the broth, and add more salt only if needed.½ lb raw shrimp, drained chopped clams from 1 can
  4. Serve: Use a ladle to spoon the stew into bowls while hot and sprinkle each serving with the remaining parsley.1 tbsp parsley

Notes

  • Don't Overcook the Seafood: Keep the broth at a gentle simmer after adding the shrimp. Add the canned clam meat only during the final minute or two so it stays tender.
  • Use the Clam Juice: Add the reserved liquid from the canned clams to the tomato broth. It provides much of the stew’s natural seafood flavor.
  • Tomato Choices: Hand-crushed whole tomatoes create an irregular, rustic texture. Diced tomatoes can be substituted for more uniform tomato pieces.
  • Make Ahead: Prepare the tomato broth through Step 2 up to 2 days ahead. Cool it promptly, cover, and refrigerate. Return the broth to a gentle simmer before adding the shrimp and clams.
  • Serving Suggestion: Serve with lemon wedges and Cheesy French Bread or another warm, crusty loaf for soaking up the tomato broth.

Nutrition (Approximate Per Serving)

Yield

6 servings — Serving size: About 1½ cups

Calories
150
Carbohydrates
18 g
Protein
16.5 g
Fat
2 g
Saturated Fat
0.5 g
Cholesterol
70 mg
Sodium
600 mg
Fiber
2.5 g
Total Sugars
9 g

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Measuring cups
  • Measuring spoons
  • Can opener
  • Knife
  • Cutting board
  • Ladle