Kale and Clam Soup

Kale And Clam Soup

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Kathy D


This recipe was inspired by the Azores Islands. There is a specfic type of clam found there, but you can use littleneck clams. It's a hearty soup. Enjoy!


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30 Min
45 Min
Stove Top


  • 2 Tbsp
    olive oil, extra virgin
  • 1 lb
    smoked chorizo sausage, removed from casings and chopped
  • 2 c
    chopped yellow onions
  • 1 c
    chopped celery
  • 1 c
    chopped carrots
  • 1 tsp
  • 1/2 tsp
    freshly ground black pepper
  • 4 c
    shredded kale
  • 2 Tbsp
    chopped garlic
  • 1
    bouquet garni - ingredients for this at the end of this ingredients section
  • 3 qt
    chicken stock, or low-sodium chicken broth
  • 1/4 tsp
    crushed red pepper flakes
  • 4
    dozen clams (can use littleneck), scrubbed well, discarding any that are open or won't close when tapped
  • 1/4 c
    fresh cilantro, finely chopped

  • 5 sprig(s)
    fresh thyme
  • 2
    bay leaves
  • 10
    whole black peppercorns
  • 3 sprig(s)
    fresh parsley

How to Make Kale and Clam Soup


  1. Make the Bouquet Garni:
    Put all of those ingredients (found at the bottom of the ingredient list) in the center of a 6 inch square of cheesecloth. Bring the corners together and tie securely with kitchen twine.
  2. Heat olive oil in a large pot or Dutch oven over med-high heat. Add the chorizo and cook, stirring, until it has rendered its fat and is beginning to brown - approx. 3-4 minutes. Add the onions, celery, and carrots and cook, stirring, until veggies are softened - approx. 3 minutes. Add salt and pepper and stir well.
  3. Add kale, garlic, the bouquet garni, chicken stock and red pepper flakes. Bring this to a boil over high heat, stirring once and a while, until the kale is tender - approx. 30 minutes.
  4. Add clams and cook until they all open - approx. 10 minutes. Discard any unopened clams.
  5. Stir in cilantro and serve!

Printable Recipe Card

About Kale and Clam Soup

Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: Portugese

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