Clam Sausage Soup Food

SAUSAGE, CLAM AND CALAMARI SAUTE

Steps:

• Heat a large skillet, preferably cast-iron, and coat the bottom with olive oil. Add sausage and cook, breaking up with a wooden spoon, until fully cooked. Add the clams, white wine and aminos and let simmer for a few minutes. Add tomato sauce and cook until clams open, then add the calamari. Cook for another few minutes and finish with parsley.

MY SAUSAGE CHOWDER

Steps:

• Crumble the sausage into a Dutch oven or soup pot over medium-high heat. Cook until evenly browned, stirring and breaking into smaller chunks. Drain grease. Add onion; cook and stir until onion is beginning to soften.
• Put in the potatoes, and fill with enough water to cover. Bring to a boil, and stir in the macaroni. Pour in the cans of creamed corn and whole corn with the juice from the can.
• When the pasta and potatoes are tender, remove from heat and stir in the processed cheese until melted. Season with salt and pepper to taste. If the chowder is too thick, stir in milk or water to thin before serving

SAUSAGE AND LENTIL SOUP

Steps:

• Dice the first four ingredients and sauté them in a large pot with the oil. Sauté until tender.
• Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
• Pour 8 cups for chicken broth, the vegetables back into the pot.
• Add tomatoes and lentils.
• Add remaining ingredients.
• Simmer until the lentils are tender, 30-45 minutes.
• Remove 1/3 of the soup and puree. then return it to the pot.
• Correct the seasonings and remove bay leaf.

PORTUGUESE SAUSAGE SOUP

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.

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.

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 CLAMS WITH POLENTA

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.

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.

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 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.

CLAM PAN ROAST WITH SAUSAGE AND FENNEL

Steps:

• Cook garlic and Italian sausage in a deep straight-sided skillet or Dutch oven over medium, stirring and breaking up meat with a spoon, until sausage is no longer pink, about 5 minutes; transfer to a bowl with a slotted spoon. Drain all but 1 tablespoon fat from skillet. Cook kielbasa, stirring occasionally, until crisp, 8 to 10 minutes. Add to bowl.
• Arrange potatoes in skillet, cut-side down; cook until golden brown, 5 to 7 minutes. Flip potatoes; cook until just tender, about 5 minutes more. Scatter fennel over potatoes. Cook, stirring frequently, until fennel is tender, about 10 minutes.
• Add leek, Pernod, and clam juice. Season with salt and pepper. Cook, stirring occasionally, until leek is tender, about 5 minutes. Return sausage mixture to pan; stir to combine. Add clams, cover, and cook 5 minutes. Add tomatoes; cook, covered, until clams open, about 8 minutes.
• Discard any unopened clams and remove pan from heat. Stir in tarragon and serve.

CLAM STEW

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.

CASSEROLE OF CLAMS AND CHINESE SAUSAGES

Steps:

• Rinse the clams and drain well. Prepare the pepper strips and set aside.
• Cut each sausage on the bias into quarter-inch-thick slices. There should be about one-half cup.
• Heat two tablespoons of the butter in a heavy casserole and add the sausage, garlic and half the scallions. Cook, stirring, about one minute and add the wine and clam juice. Cook over moderately high heat about two minutes or until the liquid is reduced to about one and a third cups. Add the clams and pepper strips. Cover closely and cook three to five minutes. As each clam opens up, remove it. If the cooking liquid has evaporated excessively, add a bit of water. Swirl in the remaining butter. Put the clams in a shallow serving dish and pour the sauce over all. Sprinkle with the remaining scallions.

SPANISH CLAMS, SAUSAGE AND LINGUINE

Steps:

• In 4-quart Dutch oven, cook sausage, onions, carrots and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.
• Stir in remaining ingredients except clams, linguine and cheese. Heat to boiling; reduce heat to medium-low. Partially cover and simmer 10 minutes. Meanwhile, cook and drain linguine as directed on package; keep warm.
• Add clams to sausage mixture. Cover and cook over medium-high heat 5 to 7 minutes or until clams open. Discard any unopened clams. Serve clam sauce over linguine. Serve with cheese.

SEATTLE'S BEST CLAM CHOWDER

Steps:

• Dice up bacon into small pieces and render in a large stock pot over med-low heat.
• Once bacon has started to turn brown, add the onions and sprinkle with the 1 oz of salt.
• Once the onions get soft and start to turn brown, add the leaks and celery, turn up the heat to med-high and sauté for a couple of minutes until they get tender.
• Add the potatoes, clam base, chopped clams, clam juice, and the thyme.
• Bring to a low simmer, and maintain the simmer until the potatoes are cooked.
• Add the heavy cream and bring to a gentle boil.
• When it starts to boil, add the roux 2 oz at a time, letting the chowder come back to a boil before adding more roux. Make sure you are stirring the entire time here.
• When all the roux is added or the chowder reaches the thickness you like, add the remaining salt and pepper to your taste.
• Please taste it before you add any additional seasoning. Don't add it all just because it lists it in the ingredients. I put the numbers in because I had to and I don't remember just how much to add.
• I recommend serving with some good thick sliced sourdough bread and a few drops of green Tabasco sauce.