CLAM & SAUSAGE SOUP
Make and share this Clam & Sausage Soup recipe from Food.com.
Provided by Moirianne
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 242.1, Fat 13.4, SaturatedFat 4, Cholesterol 38.4, Sodium 908.7, Carbohydrate 15.8, Fiber 2.2, Sugar 6.7, Protein 15.2
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.
SAUSAGE AND CLAM SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
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.
STEAMED CLAMS WITH SPICY ITALIAN SAUSAGE AND FENNEL
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Sausage Clam Fennel Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and sauté until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.
STEAMED CLAMS IN SPICY TOMATO SAUCE
Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
- Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
- Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
- Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
- Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams
More about "spicy sausage and clam soup recipes"
CATAPLANA STEW WITH SAUSAGE AND CLAMS - FOOD & WINE
From foodandwine.com
5/5
- In a large pot, heat the oil over moderately high heat. Add the sausage; cook, turning, until browned, about 10 minutes. Remove. Pour off all but 2 tablespoons fat.
- Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and paprika and cook, stirring, for 30 seconds longer. Remove from the heat. Cut the sausage into 1/2-inch slices and stir them and the tomato paste into the pot.
- In a medium stainless-steel saucepan, combine the clam juice, wine, bay leaves, and red-pepper flakes. Discard any clams that are broken or do not clamp shut when tapped. Add the clams to the pan. Cover and bring to a boil. Cook, shaking the pan occasionally, until the clams open, about 3 minutes. Remove the open clams and continue to cook, uncovering the pan as necessary to remove the clams as soon as they open. Discard any that do not open.
- Carefully pour the clam-cooking liquid into the sausage mixture, leaving any grit in the bottom of the pan. Add 2 tablespoons of the parsley, salt if needed, and the black pepper. Bring to a simmer, cover, and continue simmering for 5 minutes. Stir in the clams in their shells. Simmer, covered, just until the clams are warm through, about 1 minute. Serve topped with the remaining parsley.
RECIPES THAT START WITH SPICY HOT ITALIAN SAUSAGE
From allrecipes.com
STEAMED CLAMS WITH ITALIAN SAUSAGE - COOKIN' CANUCK
From cookincanuck.com
SPICY UDON AND CLAM SOUP RECIPE - CECILIA HAE-JIN LEE
From foodandwine.com
9 SWEET AND SPICY ITALIAN SAUSAGE RECIPES TO MAKE …
From foodandwine.com
SPICY SAUSAGE AND CLAM SOUP - BIGOVEN.COM
From bigoven.com
Cuisine AmericanTotal Time 30 minsCategory Soups, Stews And ChiliCalories 787 per serving
SAUSAGE AND CLAM SOUP | RECIPE | FOOD NETWORK RECIPES, SAUSAGE …
From pinterest.com
OUR BEST CLAM RECIPES - FOOD & WINE
From foodandwine.com
HOT ITALIAN SAUSAGE AND CLAM SOUP RECIPE - KITCHEN KETTLE VILLAGE
From kitchenkettle.com
SPICY SAUSAGE POTATO SOUP - THE ALMOND EATER
From thealmondeater.com
13 POPULAR CAMPBELL'S SOUPS, RANKED WORST TO BEST
From tastingtable.com
RECIPE: SPICY CLAM AND KALE SOUP WITH SOY CHORIZO
From globalnews.ca
ASTRAY RECIPES: SPICY SAUSAGE AND CLAM SOUP
From astray.com
CROCKPOT SPICY SAUSAGE SOUP - SIMPLY STACIE
From simplystacie.net
GWEN'S SPICY SAUSAGE & CLAM SOUP - RECIPE - COOKS.COM
From cooks.com
PORTUGUESE-STYLE CLAM CHOWDER RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
SAUSAGE AND CLAM SOUP RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SPICY SAUSAGE AND RICE SOUP FROM MEDITERRANEAN EVERY DAY - KITCHN
From thekitchn.com
SPICY LENTIL, SAUSAGE, AND SPINACH SOUP RECIPE - FOOD.COM
From food.com
BEST DRUNKEN CLAMS RECIPE - HOW TO MAKE CLAMS WITH SAUSAGE
From food52.com
10 SAUSAGE PASTA RECIPES THAT GIVE BANG(ER) FOR YOUR BUCK
From goodfood.com.au
STEAMED CLAMS WITH FENNEL AND SPICY ITALIAN SAUSAGE
From bonappetit.com
9 RECIPES USING FROZEN FRUIT AND VEGETABLES - THE WASHINGTON POST
From washingtonpost.com
TOM'S SPICY MACARONI WITH CLAMS AND SAUSAGE RECIPE
From foodandwine.com
You'll also love