By Rashon Murchison And jonathan yarbough DIRECTIONS 25 MINUTES Heat the olive oil in a large pot over mediumhigh heat Add the sausage and cook turning until browned about 4 minutes Add the onion garlic and red pepper flakes and cook until the onion is soft about 3 minutes ID: 422168
Download Presentation The PPT/PDF document "Sausage and clam soup" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Slide1
Sausage and clam soup
By Rashon Murchison And
jonathan
yarboughSlide2
DIRECTIONS 25 MINUTES
Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, turning, until browned, about 4 minutes. Add the onion, garlic and red pepper flakes and cook until the onion is soft, about 3 minutes.
Stir in the orange juice concentrate, kale and 3 cups water. Add the tomatoes and break them into chunks with a spoon. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 30 minutes.
Add the beans and clams. Return to a boil over high heat, cover and cook until the clams open, 10 to 12 minutes. Stir in the vinegar and serve with bread.Slide3
Ingredients 45 minutes
2 tablespoons extra-virgin olive oil
8 ounces hot Italian sausage, thinly sliced
1 small onion, chopped
3 cloves garlic, minced
1/2 to 1 teaspoon red pepper flakes
1 6 -ounce can (3/4 cup) frozen orange juice concentrate, thawed
1/2 bunch kale, trimmed and roughly chopped
1 28 -ounce can whole peeled tomatoes
1 14 -ounce can white beans, drained and rinsed
16 littleneck clams, scrubbed
1 to 2 tablespoons white wine vinegar
Crusty bread, for
serving 4Slide4
Ingredients TIMES TWO
4
tablespoons extra-virgin olive oil
16 ounces
hot Italian sausage, thinly sliced
2
small onion, chopped
6
cloves garlic, minced
2
/4
to 1 teaspoon red pepper flakes
32
-ounce can (3/4 cup) frozen orange juice concentrate, thawed
2
/4
bunch kale, trimmed and roughly chopped
2 56
-ounce can whole peeled tomatoes
2 28
-ounce can white beans, drained and rinsed
32
littleneck clams, scrubbed
1 to 2 tablespoons white wine vinegar
Crusty bread, for
serving 8Slide5
Ingredients TIMES FOUR
8
tablespoons extra-virgin olive oil
16 ounces
hot Italian sausage, thinly sliced
4 small
onion, chopped
12
cloves garlic, minced
4/8
to 1 teaspoon red pepper flakes
6 4
-ounce can (3/4 cup) frozen orange juice concentrate, thawed
4/8 bunch
kale, trimmed and roughly chopped
4 112
-ounce can whole peeled tomatoes
4 56
-ounce can white beans, drained and rinsed
64
littleneck clams, scrubbed
1 to 2 tablespoons white wine vinegar
Crusty bread, for serving
12Slide6
Ingredients 1/2
1
tablespoons extra-virgin olive oil
1/2
ounces hot Italian sausage, thinly sliced
1 small onion, chopped
3 cloves garlic, minced
1/2 to 1 teaspoon red pepper flakes
1
3
-ounce can (3/4 cup) frozen orange juice concentrate, thawed
1/2 bunch kale, trimmed and roughly chopped
1
14
-ounce can whole peeled tomatoes
1 7
-ounce can white beans, drained and rinsed
8
littleneck clams, scrubbed
1 to 2 tablespoons white wine vinegar
Crusty bread, for serving
2