Clam Sausage Soup Recipes

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PORTUGUESE SAUSAGE SOUP



Portuguese Sausage Soup image

This is an easy and fun soup to make that is full of flavor from Portuguese linguica sausage. It's delicious served with warm, crusty bread!

Provided by Pat-Perry

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
3 medium Yukon Gold potatoes, diced
1 large sweet onion, chopped
½ cup diced carrots
½ cup diced celery
3 cloves garlic, chopped
salt and ground black pepper to taste
¼ teaspoon red pepper flakes, or more to taste
1 bunch kale, stems removed and leaves chopped
2 bay leaves
5 cups chicken broth
½ pound linguica sausage, diced
½ pound chorizo sausage, diced
1 (14 ounce) can diced tomatoes
1 (14 ounce) can garbanzo beans, with liquid

Steps:

  • Heat oil in a soup pot over medium heat until it sizzles, about 1 minute. Add potatoes, onion, carrots, and celery. Cook and stir for 3 to 4 minutes. Add garlic, salt, pepper, and red pepper flakes. Stir for another 2 to 3 minutes.
  • Add kale and bay leaves to the pot. Cover and let kale wilt for 2 to 3 minutes.
  • Add chicken broth, linguica, chorizo, tomatoes, and garbanzo beans with their juices to the pot and bring to a boil, about 5 minutes. Reduce heat to medium and simmer until veggies are tender, about 15 minutes more.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 31.7 g, Cholesterol 53.7 mg, Fat 26.6 g, Fiber 5.2 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1713.2 mg, Sugar 3.3 g

CLAM & SAUSAGE SOUP



Clam & Sausage Soup image

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

1 tablespoon olive oil
8 ounces Italian sausage, chopped
1 cup fresh mushrooms, chopped
1/2 teaspoon minced garlic
1 (28 ounce) can diced tomatoes
1 (8 ounce) bottle clam juice
1 (10 ounce) can baby clams
garlic-flavored croutons

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

SAUSAGE AND CLAM SOUP



Sausage and Clam Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

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

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.

SPICY SAUSAGE AND CLAM SOUP



Spicy Sausage and Clam Soup image

Categories     Soup/Stew     Herb     Onion     Tomato     Sausage     Clam     Celery     Carrot     Fall     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 12

1 onion, chopped fine
2 ribs of celery, chopped fine
2 carrots, chopped fine
1 large garlic clove, minced
2 tablespoons olive oil
2 cups canned crushed tomatoes
6 cups bottled clam juice
6 cups water
1 teaspoon dried hot red pepper flakes, or to taste
2 pounds kielbasa (Polish smoked sausage), cut diagonally into 1/4-inch-thick pieces
30 small hard-shelled clams, such as littlenecks, cleaned (procedure follows)
1/3 cup minced fresh parsley leaves

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.

KALE AND SAUSAGE SOUP



Kale and Sausage Soup image

Delicious spicy kale soup with sausage!

Provided by Husband053

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 15

3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken broth
2 cups water, or more as needed
1 large onion, chopped
5 cloves garlic, minced
5 sprigs fresh thyme
3 bay leaves
1 tablespoon dried sage, or more to taste
1 pound ground hot Italian sausage
4 red potatoes, or more to taste, chopped
1 large bunch kale, stems removed and chopped
1 pound fresh mushrooms, quartered
1 cup half-and-half
salt and ground black pepper to taste

Steps:

  • Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into the roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage; cook until the mixture has thickened onions are tender, 10 to 15 minutes.
  • Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.
  • Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.

Nutrition Facts : Calories 351.5 calories, Carbohydrate 16.9 g, Cholesterol 68.8 mg, Fat 26.5 g, Fiber 4 g, Protein 13.6 g, SaturatedFat 11.4 g, Sodium 1070.2 mg, Sugar 2.6 g

CLAM AND SAUSAGE CHOWDER



Clam and Sausage Chowder image

This is some trouble to make because I hate scrubbing clams, but it is sooo good that even I will go the the trouble.

Provided by ratherbeswimmin

Categories     Chowders

Time 1h35m

Yield 3 quarts

Number Of Ingredients 13

2 dozen fresh clams in shell
2 lbs smoked Polish sausage, thinly sliced
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 1/2 lbs potatoes, cubed
1 (10 ounce) package frozen whole kernel corn, thawed
4 (8 ounce) bottles clam juice
2 cups water
1 teaspoon fennel seed, crushed
1 teaspoon cayenne pepper
2 (16 ounce) cans crushed tomatoes, undrained
1/2 cup fresh parsley, chopped

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.

CLAM STEW



Clam Stew image

This clam stew highlights the fresh, sweet and salty clam flavor, with the chorizo adding a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping crusty bread into the delicious broth! -Pamela Gelsomini, Wrentham, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings (4 quarts).

Number Of Ingredients 12

3 pounds fresh littleneck clams
1 bunch Swiss chard, stems removed and chopped (about 4 cups)
1/2 pound fully cooked Spanish chorizo links, chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 medium onion, chopped
1 cup fresh or frozen corn
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 bottle (12 ounces) beer
1/3 cup olive oil
Grilled French bread baguette slices

Steps:

  • Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes., Stir; cook, covered, until clams open, 5 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.

Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 729mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.

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