On a recent trip to Baltimore, MD (I had the great pleasure of playing in a golf pro-am) I experienced this wonderful dish of mussels, little neck clams and shrimp in a spicy tomato soup.  It was fantastic.  This recipe is my version of that dish and, if you like shellfish, this one gets five stars.  I hope you enjoy!

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Mussels Clams and Shrimp in Spicy Tomato Soup

Ingredients

24 large shrimp (about 1 pound), peeled and deveined (tail on)

2 tsp Old Bay seasoning

1/4 cup olive oil

5 garlic cloves, minced

1 teaspoon dried crushed red pepper

1 cup dry white wine

1/2 tsp crab boil (Zatarain’s preferred)

1 (28-ounce) can plum tomatoes

24 small Littleneck clams (about 2 1/2 pounds total), scrubbed

24 mussels (about 1 1/2 pounds total), debearded

10 – 15 fresh basil leaves, torn (optional)

Method

1)     Coat the shrimp with the Old Bay seasoning, set aside.

2)     Heat the oil in a large, heavy pot over medium heat

3)     Add the garlic and crushed red pepper.

4)     Sauté about 1 minute or until the garlic is tender.

5)     Add the wine and crab boil.

6)     Bring to a boil.

7)     Add the tomatoes and 1/2 their juice, breaking them up.

8)     Bring to a simmer

9)     Cook about 5 minutes.

10)   Add the clams, cover and cook for 5 minutes.

11)   Add the mussels, cover and cook another 5 minutes or until the clams and mussels open.

12)   Using tongs, discard any unopened shellfish.

13)   Transfer the opened shellfish to serving bowls.

14)   Add the shrimp and basil to the tomato soup.

15)   Simmer until the shrimp are just cooked through, about 1 1/2 minutes.

16)   Divide the shrimp and tomato soup among the bowls.

Serve with lemon wedges and warm, crusty bread 

Yield: 6 servings