Clam Sausage Soup
Dive into the hearty, coastal flavors of Clam Sausage Soup, a robust and comforting dish that brilliantly combines the briny sweetness of tender clams with the smoky, savory richness of Italian or smoked sausage. This satisfying soup begins with a medley of aromatics—diced onion, celery, carrot, and garlic—sautéed to perfection before being simmered alongside golden potatoes in a flavorful base of chicken broth and dry white wine. A luxurious finish of heavy cream ties everything together, creating a velvety texture, while fresh parsley and a hint of thyme elevate the dish with herby freshness. Perfect for a cozy family dinner or a crowd-pleasing appetizer, this one-pot wonder is ready in just about an hour and serves six. Ideal for seafood soup enthusiasts, it delivers bold flavors and is perfect for dipping with crusty bread!
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Recipe Information
Ingredients
- 2 cups chopped clams (canned or fresh, rinsed and drained)
- 1 pound sausage (Italian or smoked, sliced or crumbled)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 1 medium carrot, diced
- 3 cloves garlic cloves, minced
- 3 medium gold potatoes, diced
- 4 cups chicken broth
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the sausage and cook until browned, breaking it apart with a wooden spoon if using crumbled sausage. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, celery, and carrot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced potatoes, chicken broth, white wine, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat to a simmer.
Cover the pot and simmer for 15-20 minutes, or until the potatoes are tender.
Return the cooked sausage to the pot along with the chopped clams. Stir well.
Slowly pour in the heavy cream, stirring until fully combined. Simmer for another 5 minutes to allow the flavors to meld.
Remove the bay leaf and discard. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1692 mg | 74% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
