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extra-virgin olive oil hot Italian sausage fresh mushrooms onion Italian tomatoes white wine clam juice fresh basil garlic parsley littleneck clams
Viewed: 44 - Published at: 7 years agoIngredients
- 2 Tbs. extra virgin olive oil
- 1 lb. hot Italian sausage, casings removed
- 1 lb. fresh mushrooms, coarsely chopped
- 2 cups sliced onion (about 2 medium)
- 1 28-ounce can whole peeled Italian tomatoes, undrained
- 1 cup dry white wine
- 1 cup fresh, frozen, or bottled clam juice/nectar
- 2 Tbs. fresh basil or 2 tsp. dried, crumbled
- 1 Tbs. minced garlic
- 1 large bunch parsley, chopped
- 6 dozen littleneck clams, scrubbed
Method
- Heat olive oil in 6-quart saucepan, preferably non-stick. Add sausage, mushrooms and onion and cook, stirring frequently and breaking up sausage with fork until sausage loses pink color, about 10 minutes. Reduce heat to low and simmer 5 minutes. Pour in wine and clam juice. Return mixture to boil Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Add basil and garlic and cook 5 minutes longer. (Stock can be prepared 1 day ahead to this point, covered and refrigerated until ready to use.)
- Before serving, transfer stock to pot large enough to accommodate stock and clams. Bring to boil over high heat. Reserve half of parsley for garnish and add remaining parsley to pot. Add clams. Reduce heat to medium-high, cover and simmer until clams open, about 5 to 10 minutes; discard any clams that do not open. Ladle soup into bowls and sprinkle with reserved parsley. Serve immediately.
