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Spicy Sausage and Clam Soup
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 lb. kielbasa (Polish smoked sausage), cut diagonally
into 1/4-inch-thick pieces
30 small hard shelled clams, cleaned (procedure follows)
1/3 cup minced fresh parsley leaves |
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
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