Spicy Sausage And Clam Soup

1. 1

   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.)

2. 2

   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.

* Per serving · 4 servings · Values may vary.