Clamsausagesoup Recipes

CLAM & SAUSAGE SOUP

Steps:

• In a large sauce pan with oil, saute garlic, sausage and mushrooms.
• Stir in tomatoes, clam juice, and clams.
• Bring to a boil.
• Spoon into bowls; top with garlic croutons if desired.

SAUSAGE AND CLAM SOUP

Steps:

• 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.

CLAM SOUP

Steps:

• In a large saucepan add together the clams and stock.
• Cover and bring to a boil.
• Reduce heat and simmer for 5 minutes-you want the clams open.
• If any didnt throw them out.
• Add the carrots, tomato, mushroom, onions, parsley and soy sauce.
• Return pot to a boil and boil for 3 minutes.
• Remove from heat and add the orange pepper strips, orange peels and red pepper.
• Ladle into bowls.
• *youcan use a can of clams with juice if you cant get fresh clams, or want more in your bowl.

SPICY SAUSAGE AND CLAM SOUP

Steps:

• In a heavy kettle cook the onion, the celery, the carrots, and the garlic in the oil over moderately low heat, stirring, until the vegetables are softened, stir in the tomatoes, the clam juice, the water, and the red pepper flakes, and simmer the mixture, covered, for 3 minutes. In a heavy skillet brown the kielbasa in batches over moderate heat, transferring it as it is browned to paper towels to drain. To the tomato mixture add the clams and boil them, covered, for 3 to 6 minutes, transferring them as they are opened to a bowl. Discard any unopened clams and return the opened ones to the tomato mixture. Stir in the kielbasa, the parsley, and salt to taste and heat the soup until it is hot.
• To clean hard-shelled clams:
• Scrub the clams thoroughly with a stiff brush under cold water discarding any that have cracked shells or that are not shut tightly.

CLAM AND SAUSAGE CHOWDER

Steps:

• Scrub, scrub, scrub and wash fresh clams in shells; set aside--throw out any that are opened.
• In a large pot, cook the sausage over medium heat until browned; transfer to a paper towel lined plate to drain; set aside.
• Add the olive oil to the pot; saute the onion and garlic over medium-high heat, stirring constantly, until soft and tender.
• Add potatoes, corn, clam juice, water, fennel seed, and cayenne.
• Bring to a boil; cover, lower heat and simmer 15-20 minutes or until potatoes are tender.
• Add in tomatoes; stir to combine.
• Remove 2 cups potato mixture and transfer to the container of an electric blender.
• Process until smooth and return mixture to the pot.
• Bring to a boil; add clams; cover, lower heat and simmer 4-5 minutes or until clam shells open (Throw out any that do not open).
• Add in sausage and parsley; stir and cook until heated; season with salt/pepper if needed.
• Serve.