FBD

Portuguese Kale And Clam Soup

MediterraneanSeafoodIntermediate45 minBy Northstar

Ingredients

Servings
4
  • 1 tbsp olive oil
  • 0.5 lb chorizo sausage, finely chopped
  • 1 cup chopped yellow onions
  • 0.5 cup diced celery
  • 0.5 cup diced carrots
  • 2 cup shredded kale
  • 1 tbsp chopped garlic
  • 1 bouquet garni (bay leaf, thyme, parsley)
  • 6 cup chicken stock
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp salt and freshly ground black pepper, to taste
  • 2 dozen littleneck clams, scrubbed
  • 2 tbsp cilantro chiffonade
  • 4 slice crusty garlic bread, for serving

Instructions

  1. 1

    In a heavy large pot, heat the olive oil over high heat. Add the chorizo and render for 3 to 4 minutes.

  2. 2

    Add the onions, celery, and carrots; sauté for 2 minutes until slightly wilted. Season with salt and pepper.

  3. 3

    Stir in the kale, garlic, bouquet garni, chicken stock, and red pepper flakes. Bring to a boil, then reduce to a medium simmer. Cook for 30 minutes.

  4. 4

    Add the clams and simmer for 8 to 10 minutes until all clams open. Discard any that remain closed.

  5. 5

    Stir in the cilantro chiffonade. Re-season with salt and pepper. Ladle into bowls and serve hot with crusty garlic bread.

Tags

soup