Italian Sausage and Clam Soup

  • Yield: 6
  • Prep: 10 minutes
  • Cook: 45 minutes


3/4pound hot Italian sausage, casings removed
1 (15-ounce) can tomato sauce
1 (15-ounce) can tomatoes, chopped
8ounces fresh mushrooms, chopped
1cup water
1 (8-ounce) bottle clam juice
4 garlic cloves, minced
1teaspoon dried basil, crushed
1tablespoon dried parsley
1cup shucked clams or 1 (10-ounce) can whole baby clams, rinsed, drained


  1. Brown sausage in a 4-quart pot; drain. Add tomato sauce, undrained tomatoes, mushrooms, water, clam juice, garlic, parsley and basil. Bring to a boil, then reduce the heat. Cover and simmer 30 minutes, adding clams during last 5 minutes of cooking. Serve with crusty Italian bread.

Recipe courtesy of  Coco’s Italian Market, Nashville, Tenn.