Sausage and Clam Soup

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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