Nutrition per serving may change if servings are adjusted.
8 ounces fresh or frozen shrimp in shells
8 ounces fresh or frozen skinless salmon fillets
2 tablespoons olive oil
3 ounces cooked Italian-style chicken sausage, halved lengthwise and sliced ½ inch thick
1½ cups sliced celery
1 cup coarsely chopped red onion
1 cup water
1 cup dry white wine or ¾ cup reduced-sodium chicken broth + 2 Tbsp. white wine vinegar
2 sprigs fresh parsley
1 teaspoon celery seeds
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper
12 small live clams in shells, scrubbed and soaked (see Tips)
2 large ears of corn, each cut into 3 chunks
3 tablespoons snipped fresh parsley
6 (1 ounce) slices French bread, toasted
Thaw shrimp and salmon, if frozen. Devein shrimp, but do not peel. Rinse shrimp and salmon; pat dry. Cut salmon into six pieces.
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 2½ Tbsp. salt; add clams. Soak 15 minutes; drain and rinse. Discard water. Repeat soaking, draining and rinsing twice.