Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Sausage and Clam Soup
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 25 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 577
- Total Fat
- 27 g
- Saturated Fat
- 8 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 11 g
- Sugar
- 20 g
- Protein
- 29 g
- Cholesterol
- 60 mg
- Sodium
- 1086 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 25 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 577
- Total Fat
- 27 g
- Saturated Fat
- 8 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 11 g
- Sugar
- 20 g
- Protein
- 29 g
- Cholesterol
- 60 mg
- Sodium
- 1086 mg
Ingredients
Directions
- Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, turning, until browned, about 4 minutes. Add the onion, garlic and red pepper flakes and cook until the onion is soft, about 3 minutes.
- Stir in the orange juice concentrate, kale and 3 cups water. Add the tomatoes and break them into chunks with a spoon. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 30 minutes.
- Add the beans and clams. Return to a boil over high heat, cover and cook until the clams open, 10 to 12 minutes. Stir in the vinegar and serve with bread.
