INGREDIENTS

INSTRUCTIONS

In a heavy kettle cook the onion, the celery, the carrots, and the garlic
in the oil over moderately low heat, stirring, until the vegetables are
softened, stir in the tomatoes, the clam juice, the water, and the red
pepper flakes, and simmer the mixture, covered, for 3 minutes. In a heavy
skillet brown the kielbasa in batches over moderate heat, transferring it
as it is browned to paper towels to drain. To the tomato mixture add the
clams and boil them, covered, for 3 to 6 minutes, transferring them as they
are opened to a bowl. Discard any unopened clams and return the opened ones
to the tomato mixture. Stir in the kielbasa, the parsley, and salt to taste
and heat the soup until it is hot.
To clean hard-shelled clams:
Scrub the clams thoroughly with a stiff brush under cold water discarding
any that have cracked shells or that are not shut tightly.
Serves 4 to 6.
Gourmet March 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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