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Portuguese Kale And Clam Soup
2
1
2
1
1
4
2
1
3
Tablespoon Olive oil
Pound Chorizo sausage; finely chopped
Cup Chopped onions
Cup Diced celery
Cup Diced carrots
Cup Shredded kale
Tablespoon Chopped garlic
Bouquet garni
Quart Chicken stock
Crushed red pepper flakes
4
1
1
1
Dozen Littleneck clams; scrubbed
/4 Cup Cilantro chiffonade
Crusty garlic bread loaf
/2 Fat; 0 Other Carbohydrates
In a heavy 8−quart pan, heat the olive oil over high heat. Add the chorizo
and render the sausage for 3 to 4 minutes. Add the onions, celery, and
carrots, saute for 2 minutes or until the vegetables start to wilt. Season
the vegetables with salt and pepper. Add the kale, garlic, bouquet, chicken
stock and red pepper flakes. Bring the liquid up to a boil and reduce the
heat to medium. Simmer the soup for 30 minutes. Add the clams and continue
to simmer for 8 to 10 minutes. Discard any clams that do not open. Stir in
the cilantro. Re−season the soup with salt and pepper. The soup can either
be served with clams in the shells or the clams can be remove from the soup,
shells removed, and clam meats added back to the soup. Serve the soup with
crusty garlic bread. This recipe yields about 8 servings.
Portuguese Kale And Clam Soup
487
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