3 tablespoons olive oil
2 large cloves garlic sliced
2 quarts chicken broth or stock (8 cups)
1 can (28 ounces) Italian plum tomatoes crushed
4 tablespoons Old Bay Seasoning
1/2 teaspoon McCormick ground black pepper
1 1/2 pounds red or yellow small new potatoes
12 to 16 ounces small boiling or cippolini onions peeled left whole
1 pound Portuguese chourico or linguica sausage cut into 1-inch pieces
4 ears fresh corn shucked and cut into 2-inch pieces
30 small littleneck clams scrubbed and drained
2 1/2 pounds unpeeled extra-jumbo shrimp (16 to 20 count)
2 lemons cut into wedges
1. Heat oil in 12-quart stockpot on medium heat. Add garlic; cook gently 2 minutes without browning. Add chicken broth crushed tomatoes 3 tablespoons of the OLD BAY Seasoning and pepper. Bring to boil.
2. Stir in potatoes. Return to boil. Cook covered 5 minutes. Add onions and sausage. Cook covered 5 minutes. Add corn and clams. (If ingredients are not covered by broth add up to 2 cups water to cover.) Cook covered 10 minutes or until clams open and corn is tender stirring occasionally. Add shrimp. Return to boil stirring gently. Cover. Remove from heat. Let stand 5 to 8 minutes or just until shrimp turn pink.
3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Sprinkle with remaining 1 tablespoon OLD BAY Seasoning. Serve with lemon wedges on the side.
Tips from Chef Jasper White: Crush the plum tomatoes with your fingers as you add them to the pot. If using larger potatoes, cut into 1 1/2-inch chunks. If Portuguese sausage is unavailable, substitute chorizo.