Portuguese Style Soup With Spicy Sausage & Clams


2 quarts chicken stock
1 pound Isernio’s spicy Italian sausage, sliced
1 pound clams
1/2 cup diced onion
1/2 cup diced celery
1 teaspoon minced garlic
2 teaspoons chopped rosemary
2 teaspoons chopped parsley
1/2 cup olive oil
2 teaspoons smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
1 teaspoon salt


Heat a large pot on high heat. Add the olive oil, and when hot, brown the sausage in the oil. Turn the heat down to medium. Add the spices, stir with the sausage for one minute, or until aromatic. Add the salt, garlic, leeks, onion, and celery. Cook for about 5 minutes, stirring occasionally, or until the vegetables are softened. Add the chicken stock and bring to a simmer. Add the kale, potatoes, rosemary, and parsely. Simmer for about 5 minutes, or until the potatoes are almost cooked all the way through. Add the clams, stir, and cover the pot. Cook for 3-4 minutes more, until the clams open up. Ladle the soup into large soup bowls, and


This 12 Days of Sausage recipe comes from Andrew Lanier, former Chef de Cuisine of Crush and host of “Inside the Kitchen Door” on the Small Screen Network.


1.0 servings


Friday, January 15, 2010 - 5:56pm

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