This sausage, corn and clam soup combines browned Italian sausage with briny clams, sweet corn, tender potatoes, tomatoes, and oregano in a light savory broth.
It is satisfying without feeling heavy and comes together in about 30 minutes—ideal for a weeknight dinner served with crusty bread.
Prep: 10 min · Cook: 20 min · Total: 30 min
Cuisine: American · Course: Soup
Sausage, Corn & Clam Soup Recipe Card
Ingredients
Instructions
- Warm the olive oil in a large Dutch oven over medium-high heat. Add the sliced sausage and cook for about 5 minutes, turning occasionally, until browned.
- Add the onion and cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the tomatoes, chicken broth, oregano, and potatoes. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, until the potatoes are tender.
- Stir in the corn and add the scrubbed clams. Cover and cook over medium heat for about 5 minutes, until the clams open and the corn is tender.
- Discard any clams that remain closed. Season the soup with salt and black pepper, ladle into bowls, and finish with chopped parsley.
Tips for the Best Sausage and Clam Soup
- Scrub the clam shells under cold running water before cooking.
- Brown the sausage well to build a rich base for the broth.
- Cut the potatoes into small, even cubes so they cook in the stated time.
- Add the clams only after the potatoes are tender to prevent overcooking.
Substitutions and Variations
Use mild or hot Italian sausage depending on your preference. Fresh corn is especially good in summer, while frozen corn works year-round. For a tomato-forward broth, add another half cup of chopped tomatoes.
Storage and Reheating
Remove cooked clams from their shells before storing. Refrigerate the cooled soup in a covered container for up to 2 days and reheat gently until steaming. Do not repeatedly reheat seafood soup.
Frequently Asked Questions
How do I know when the clams are cooked?
The shells should open after several minutes of covered cooking. Discard any clams that stay closed.
Can I use canned clams?
Yes. Drain two small cans of chopped clams, reserve the liquid, and stir the clam meat in during the final 2 minutes. Add the reserved liquid to the broth for more flavor.
Can I make the soup ahead?
You can prepare the broth through the potato step, refrigerate it, and add the corn and fresh clams while reheating just before serving.
Prepared with AI assistance. Review ingredient amounts, cooking times, and food-safety guidance before cooking.
Featured image: AI-generated food photography.