Sausage and Clam Soup

Total Time:
1 hr 10 min
Prep:
25 min
Cook:
45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces hot Italian sausage, thinly sliced
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1/2 to 1 teaspoon red pepper flakes
  • 1 6 -ounce can (3/4 cup) frozen orange juice concentrate, thawed
  • 1/2 bunch kale, trimmed and roughly chopped
  • 1 28 -ounce can whole peeled tomatoes
  • 1 14 -ounce can white beans, drained and rinsed
  • 16 littleneck clams, scrubbed
  • 1 to 2 tablespoons white wine vinegar
  • Crusty bread, for serving
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.

Photograph by Kana Okada


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    This recipe is featured in:

    Make It 5 Ways: Sausage