Sausage and Clam Soup

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 25 min
  • Cook: 45 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.