Sausage, Corn and Clam Soup
To cut kernels from an ear of corn, break or cut the ear in half crosswise. Using a sharp knife, cut straight down between the cob and the kernels, rotating the ear a quarter turn after each cut. Alternatively, use a kernel-cutting tool.
- 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
Brown the sausage and vegetables
In a large saucepan or Dutch oven over medium-high heat, warm the olive oil. When it is hot, add the sausage and sauté until browned, about 5 minutes. Add the onion and garlic and sauté for 1 minute more.
Cook the potatoes
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.
Cook the corn and clams
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, Soup, by Georgeanne Brennan (Oxmoor House, 2006).