Sausage, Corn And Clam Soup
This hearty and flavorful clam and corn soup is a delicious one-pot meal that combines the natural sweetness of corn with savory Italian sausages and briny clams. The tender potatoes and aromatic herbs create a comforting and satisfying soup that is perfect for any occasion. Serve this impressive dish to wow your family and friends with its robust flavors and enticing aroma.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- 2 sweet Italian sausages, cut into 1/2-inch-thick slices
- 1/4 yellow onion, chopped
- 1 garlic clove, minced
- 1/2 cup drained and chopped canned whole plum tomatoes
- 4 cups chicken broth
- 1 tsp. dried oregano
- 2 russet potatoes, peeled and cut into small cubes
- 1 1/2 cups fresh or frozen corn kernels (see note)
- 1 lb. clams, such as littleneck, scrubbed
- Salt and freshly ground pepper, to taste
Instructions
- <b>Brown the sausage and vegetables</b>
- In a large saucepan or Dutch oven over medium-high heat, warm the olive oil. When it is hot, add the sausage and saut&#233; until browned, about 5 minutes. Add the onion and garlic and saut&#233; for 1 minute more.
- <b>Cook the potatoes</b>
- Add the tomatoes, broth, oregano and potatoes and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
- <b>Cook the corn and clams</b>
- Add the corn and clams, discarding any clams that fail to close to the touch. Increase the heat to medium, cover and cook until the clams open and the corn is tender, about 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Season with salt and pepper.
- Ladle the soup into warmed bowls, discarding any clams that failed to open, and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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