Sausage and Clam Soup
- Level: Easy
- Total: 1 hr 10 min
- Prep: 25 min
- Cook: 45 min
- Yield: 4 servings
- Level: Easy
- Total: 1 hr 10 min
- Prep: 25 min
- Cook: 45 min
- Yield: 4 servings
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.
