Manhattan Clam Chowder with Kale

Ingredients:

• 16 small hard-shell clams, peeled
• 230 g raw Italian sausages or sausages for frying, thinly sliced
• 1/2 bunch kale, stems trimmed and coarsely chopped
• 1 large jar (800 g) of canned tomatoes
• 1 can (400g) white beans, drained and rinsed
• 2 tbsp. l. olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 - 1 tsp. red pepper flakes
• 180 g (approx. 3/4 cup) concentrated orange juice
• 1 - 2 tbsp white wine vinegar
• Homemade yeast bread with a thick crust, for serving

Preparation:

1. Fry the sausages: Heat olive oil in a large saucepan. Add sausages and cook over medium-high heat for about 4 minutes.
   
   Add onion, garlic and crushed red pepper and cook until onion is soft, about 3 minutes.
2. Prepare vegetables: Stir in concentrated orange juice, kale and 3 cups water.
   
   Add the tomatoes and mash with a spoon. Bring to a boil, then reduce the heat to medium-low and simmer until thickened, about 30 minutes.
3. Add the beans and clams to the pan. Bring to a boil, cover, and cook until the shells open, 10 to 12 minutes.
   
   Stir in wine vinegar and serve with country bread.