Clam Sausage Soup Food

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MICROWAVE SAUSAGE AND CLAM SOUP



Microwave Sausage and Clam Soup image

Hot Italian sausage and clams are popped in the microwave with mushrooms, tomatoes, white wine and basil in this easy soup.

Provided by Joe Beck

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 6

Number Of Ingredients 12

1 ½ pounds hot Italian sausage
¼ cup olive oil
3 cloves garlic, minced
2 onions, chopped
1 green bell pepper, chopped
1 bunch snipped fresh parsley
1 teaspoon dried basil
1 pound fresh mushrooms, sliced
1 (28 ounce) can whole peeled tomatoes with juice
1 cup dry white wine
4 (6.5 ounce) cans minced clams, drained with juice reserved
1 teaspoon salt

Steps:

  • In a large microwave-safe dish, microwave sausage 5 minutes on high, until no longer pink. Remove sausage from dish. Stir garlic and olive oil into sausage drippings and microwave 1 minute. Stir in onion, bell pepper, parsley and basil and microwave 4 minutes, until just tender.
  • Stir in the mushrooms and cook 2 minutes. Then stir in the tomatoes, wine and reserved clam juice. Cover and cook 10 minutes, stirring once.
  • Stir in the sausage and cook 5 minutes more. Let stand 5 minutes before stirring in the clams and salt. Serve hot.

Nutrition Facts : Calories 634.5 calories, Carbohydrate 25.8 g, Cholesterol 127.1 mg, Fat 33.5 g, Fiber 4.1 g, Protein 50.1 g, SaturatedFat 9 g, Sodium 1668.6 mg, Sugar 8 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.

SAUSAGE BROCCOLI CHOWDER



Sausage Broccoli Chowder image

In New England we frequently have cool fall evenings that call for a dinner that warms you all over. This chowder does that. I must admit I don't care too much for the taste of broccoli, but I really like this chowder.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12-16 servings (4 quarts).

Number Of Ingredients 15

1 pound bulk Italian sausage
1 medium onion, chopped
8 ounces fresh mushrooms, sliced
2 tablespoons butter
3 garlic cloves, minced
2 cups fresh broccoli florets
2 to 3 medium carrots, finely chopped
2 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
9 ounces cheese tortellini, cooked and drained
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 quarts half-and-half cream
1/2 cup grated Romano cheese

Steps:

  • Crumble sausage into a large skillet. Cook over medium heat until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, saute onion and mushrooms in butter until tender. Add garlic; cook 1 minute longer. Set aside. , In a Dutch oven, cook broccoli and carrots in chicken broth until tender. Stir in sausage and mushroom mixture. Add the soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and cheese; heat through.

Nutrition Facts : Calories 298 calories, Fat 20g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 11g protein.

LEEK AND POTATO SOUP WITH CLAMS



Leek and Potato Soup with Clams image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

28 (about 3 pounds) littleneck clams, scrubbed
2 3/4 cups water
1 1/4 cups dry white wine
3 medium-large leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise
3 medium (about 3/4 pound) russet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
Additional water or cream as necessary
1 1/2 tablespoons fresh minced chives or green onions

Steps:

  • To cook the clams, place them in a heavy large skillet. Cover with the water and wine. Bring to a boil, cover the skillet, then reduce heat and simmer for 3 minutes, shaking the skillet occasionally. With tongs, remove the clams that have opened and place them on a tray. Recover and cook for up to 3 to 4 more minutes. Discard any clams that have not opened. Line a fine sieve with a dampened paper towel. Strain the cooking liquid through the sieve into a heavy large saucepan.
  • For the soup, add the leeks and potatoes to the saucepan with cooking liquid. Bring to a boil, then lower heat and simmer until the potatoes are tender, for about 15 minutes. Add the cream. Coarsely mash the potatoes in the broth to thicken, using a mallet or potato masher. Season with salt and pepper. (This can be prepared ahead and cooled. Cover the clams and soup and set aside at cool room temperature for up to several hours.)
  • To serve, remove the clams from their shells and mince. Pour any liquid from the shells back into the soup through the sieve and discard the shells. Thin the soup with additional liquid if necessary. Bring to a boil, stirring over medium-high heat. Add minced clams. Ladle into 4 soup bowls. Sprinkle with chives. Serve immediately.

ZUPPA DI VONGOLE: CLAM SOUP



Zuppa di Vongole: Clam Soup image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 pounds fresh clams
1/4 cup extra-virgin olive oil, plus extra for drizzling
3 cloves garlic, 2 crushed, and 1 for rubbing
1 fresh chili pepper, diced
1 stone from the sea, for flavor, optional*
10 cherry tomatoes, quartered
1 cup white wine
Salt
Bunch of fresh Italian or flat-leaf parsley, finely chopped
4 slices country bread, toasted and halved

Steps:

  • Remove excess sand from clams by soaking them in a bowl of cold salted water. The clams will open up their shells and release any sand and grit that is inside.
  • In a pan, heat the 1/4 cup oil and fry up 2 cloves garlic, the chili pepper, the stone, if using, and cherry tomatoes until the tomatoes soften and lose their shape, about 3 minutes.
  • Add the clams, and cook for 30 seconds with the lid on, shaking the pan often.
  • Add the wine to the pan, and cover with the lid until the clams have completely opened.
  • The clams release some water, which is the base for the soup. Add a generous splash of white wine. You can make this more soupy by adding a little more wine or even a few spoonfuls of tomato puree.
  • Add the parsley and salt, to taste. Continue cooking for another minute for all the flavors to come together.
  • Rub some raw garlic on the toasted bread slices. Drizzle the bread with the extra virgin olive oil. Serve the clam soup in bowls with 2 half slices of toast per bowl.

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.

BROTHY CLAMS AND CHORIZO



Brothy Clams and Chorizo image

Provided by Kelsey Nixon

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1/2 pound Spanish chorizo sausage, diced
1 large fennel bulb, diced
1 large Spanish onion, diced
4 cloves garlic, grated or minced
1 teaspoon pimenton (smoked Spanish paprika)
Pinch crushed red pepper
2 cups clam juice
1 cup dry white wine
3 dozen littleneck clams, scrubbed clean
4 tablespoons fresh parsley leaves, roughly chopped
2 tablespoons (1/4 stick) unsalted butter
1 lemon, zested and juiced
Loaf crusty bread, for serving

Steps:

  • In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.
  • Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.
  • After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!

CLAM BROTH



Clam Broth image

Making clam broth is as easy as steaming clams in water. This recipe will yield one quart of broth.

Provided by Craig Fear

Categories     Broth

Number Of Ingredients 2

7-8 pounds cherrystone or quahog clams
3 cups water

Steps:

  • Clean clam shells of any grit by rinsing and scrubbing in cold, running water. Wild-caught quahogs may need a little further cleaning. If there's a lot of dirt on the shells, soak them in cold water for 5-10 minutes then rinse and scrub them thoroughly with a sturdy brush.
  • Bring the 3 cups of water to a boil in a large, wide stockpot.
  • Add clams and cover pot. Boil for five to ten minutes, or until the shells open. The shells will open at different times. Remove the clams with tongs as they open and set aside to prevent the meats from overcooking.
  • Let the broth sit for about 10 minutes to allow any grit or pieces of shell to settle to the bottom.
  • While the broth sits, remove the meats from their shells and refrigerate if not using them right away. You'll get about 2 cups or 1 pound of clam meats.
  • Slowly strain the broth through a fine mesh colander but don't pour off the last few ounces which contains the grit.
  • Chill whatever you won't be immediately using. Store in the fridge for up to 3 days or in the freezer for up to 3 months.

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

not set

Provided by BigOven Cooks

Categories     Soups, Stews and Chili

Time 30m

Yield 1

Number Of Ingredients 19

2 Carrots; chopped fine
; diagonally into
; cleaned (procedure
; pieces
6 c Water
2 c Canned crushed tomatoes
; littlenecks,
; follows)
1 lg Garlic minced
2 lb Kielbasa; (Polish smoked
30 sm Hard-shelled clams; such as
; 1/4-inch-thick
1 Onion; chopped fine
6 c Bottled clam juice
1 ts Dried hot red pepper flakes;
2 tb olive oil
2 Ribs celery; chopped fine
; sausage), cut
1/3 c 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. Serves 4 to 6. Gourmet March 1992

Nutrition Facts : Calories 787 calories, Fat 73.2743593976857 g, Carbohydrate 34.7183814987531 g, Cholesterol 172.148703865151 mg, Fiber 9.06459990406036 g, Protein 8.43476789900176 g, SaturatedFat 42.3025184657911 g, ServingSize 1 1 Serving (2158g), Sodium 1075.07338802943 mg, Sugar 25.6537815946927 g, TransFat 5.16198716533174 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

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From tfrecipes.com


SAUSAGE AND CLAM SOUP RECIPES
microwave sausage and clam soup : glorious soup recipes 2014-09-01 · Stir in onion, In a large microwave-safe dish, microwave sausage 5 minutes on high, until no longer pink. Remove sausage from dish.
From tfrecipes.com


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