Sausage and Clam Soup (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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:
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.
4. Photograph by Kana Okada
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