Sausage And Clam Soup Recipes

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.

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.

Steps:

• Cook the polenta as the label directs; keep warm.
• Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and broccoli rabe, season with salt and pepper and cook until the broccoli rabe is slightly tender, about 6 minutes. Transfer to a plate. Add the sausage to the pot and cook until just brown, breaking it up with a spoon, about 5 minutes. Add the tomatoes and cook until soft, about 2 minutes. Add the wine, bring to a boil and cook 3 minutes.
• Add the clams; cover and cook over medium-high heat until the clams open, 5 to 7 minutes (discard any that do not open). Return the broccoli rabe to the pot and season with salt and pepper. Divide the polenta among bowls and top with the sausage-clam mixture and cooking liquid. Sprinkle with parsley, if desired.

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.