Kale And Clam Soup Recipe

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Kale and Clam Soup

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
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
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
bay leaves
whole black peppercorns
3 sprig(s)
fresh parsley


1Make 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.
2Heat 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.
3Add 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.
4Add clams and cook until they all open - approx. 10 minutes. Discard any unopened clams.
5Stir in cilantro and serve!

About this Recipe

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