Thaw shrimp and salmon, if frozen. Devein shrimp, but do not peel. Rinse shrimp and salmon; pat dry. Cut salmon into six pieces.Advertisement
In a 5-qt. Dutch oven heat oil over medium. Add sausage; cook and stir 3 minutes or until browned. Add celery and onion; cook 5 minutes or just until tender, stirring occasionally.
Stir in the next eight ingredients (through cayenne pepper). Bring to boiling. Add clams and corn. Return to boiling; reduce heat. Simmer, covered, 4 minutes. Stir in shrimp and salmon. Simmer, covered, 4 to 5 minutes more or until clam shells open, shrimp are opaque and salmon flakes easily. Discard any clams that do not open.
Top servings with parsley and serve with toasted bread.
Tips: To clean live clams, scrub clams in shells under cold running water. In a large container combine 8 cups cold water and 2 1/2 Tbsp. salt; add clams. Soak 15 minutes; drain and rinse. Discard water. Repeat soaking, draining and rinsing twice.
1/2 vegetable, 1 1/2 starch, 3 lean protein, 1 fat