A hearty chunky flavorful soup full of low country flavor and New England heartiness.
Yields
8
Ingredients
24 oz(s) smoked in case sausage cut up
4 oz(s) white wine (mascato)
3 oz(s) lemon juice
12 oz(s) diced onions
1 tablespoon minced garlic
10 oz(s) fine dice carrots
3 teaspoon celery powder
4 oz butter
1 tablespoon ground dill seed
1 tablespoon ground white pepper
12 oz(s) corn kernal
4oz all purpose flour
8 oz(s) chopped clams
3 oz clam juice
20 oz milk
6 oz cream
24 oz shrimp
Nutritional information
Calories about 750/ serving
Instructions
Cut all ingredients to size. Peel and cut off heads of shrimp. Put all shrimp peels and heads into a pot, add water until almost covered, put over medium heat and add lemon juice. Make a roux with butter and flour. Heat another large pot and add sausage and onions and brown. Add white wine to large pot and add carrots and potatoes. Reduce heat and strain the hot shrimp broth into large pot. Add clam juice, garlic, celery powder, salt, pepper, dill seed and corn. Bring to a boil and reduce heat to med. Add milk, let the soup heat up and thicken with roux. Finish with cream, add shrimp and take off heat. Serve when shrimp are cooked. Garnish with saracha sauce and fresh dill. Serve with oyster crackers or potato chips.
