SAUSAGE AND CLAM SOUP BY RASHON MURCHISON AND JONATHAN YARBOUGH

DIRECTIONS 25 MINUTES Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, turning, until browned, about 4 minutes. Add the onion, garlic and red pepper flakes and cook until the onion is soft, about 3 minutes. Stir in the orange juice concentrate, kale and 3 cups water. Add the tomatoes and break them into chunks with a spoon. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 30 minutes. Add the beans and clams. Return to a boil over high heat, cover and cook until the clams open, 10 to 12 minutes. Stir in the vinegar and serve with bread.

INGREDIENTS 45 MINUTES 2 tablespoons extra-virgin olive oil 8 ounces hot Italian sausage, thinly sliced 1 small onion, chopped 3 cloves garlic, minced 1/2 to 1 teaspoon red pepper flakes 1 6 -ounce can (3/4 cup) frozen orange juice concentrate, thawed 1/2 bunch kale, trimmed and roughly chopped ounce can whole peeled tomatoes ounce can white beans, drained and rinsed 16 littleneck clams, scrubbed 1 to 2 tablespoons white wine vinegar Crusty bread, for serving 4

INGREDIENTS TIMES TWO 4 tablespoons extra-virgin olive oil 16 ounces hot Italian sausage, thinly sliced 2 small onion, chopped 6 cloves garlic, minced 2/4 to 1 teaspoon red pepper flakes 32 -ounce can (3/4 cup) frozen orange juice concentrate, thawed 2/4 bunch kale, trimmed and roughly chopped ounce can whole peeled tomatoes ounce can white beans, drained and rinsed 32 littleneck clams, scrubbed 1 to 2 tablespoons white wine vinegar Crusty bread, for serving 8

INGREDIENTS TIMES FOUR 8 tablespoons extra-virgin olive oil 16 ounces hot Italian sausage, thinly sliced 4 small onion, chopped 12 cloves garlic, minced 4/8 to 1 teaspoon red pepper flakes 6 4 -ounce can (3/4 cup) frozen orange juice concentrate, thawed 4/8 bunch kale, trimmed and roughly chopped ounce can whole peeled tomatoes ounce can white beans, drained and rinsed 64 littleneck clams, scrubbed 1 to 2 tablespoons white wine vinegar Crusty bread, for serving 12

INGREDIENTS 1/2 1 tablespoons extra-virgin olive oil 1/2 ounces hot Italian sausage, thinly sliced 1 small onion, chopped 3 cloves garlic, minced 1/2 to 1 teaspoon red pepper flakes 1 3 -ounce can (3/4 cup) frozen orange juice concentrate, thawed 1/2 bunch kale, trimmed and roughly chopped ounce can whole peeled tomatoes 1 7 -ounce can white beans, drained and rinsed 8 littleneck clams, scrubbed 1 to 2 tablespoons white wine vinegar Crusty bread, for serving 2