kale and clam soup

Name: Kale and Clam Soup
Prep time: 30 min
Cook time: 45 min
Yield: 8
Cuisine: Portugese
Ingredients: 2 tablespoon(s) olive oil, extra virgin; 1 pound(s) smoked chorizo sausage, removed from casings and chopped; 2 cup(s) chopped yellow onions; 1 cup(s) chopped celery; 1 cup(s) chopped carrots; 1 teaspoon(s) salt; 1/2 teaspoon(s) freshly ground black pepper; 4 cup(s) shredded kale; 2 tablespoon(s) chopped garlic; 1 - bouquet garni - ingredients for this at the end of this ingredients section; 3 quart(s) chicken stock, or low-sodium chicken broth; 1/4 teaspoon(s) 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 cup(s) fresh cilantro, finely chopped; ## BOUQUET GARNI:; 5 sprig(s) fresh thyme; 2 - bay leaves; 10 - whole black peppercorns; 3 sprig(s) fresh parsley

5 Pinches

Kathy D

Updated on Jun 29, 2016

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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prep time 30 Min

cook time 45 Min

method Stove Top

yield 8-12 serving(s)

Ingredients

2 tablespoons olive oil, extra virgin
1 pound smoked chorizo sausage, removed from casings and chopped
2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups shredded kale
2 tablespoons chopped garlic
1 - bouquet garni - ingredients for this at the end of this ingredients section
3 quarts chicken stock, or low-sodium chicken broth
1/4 teaspoon 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 cup fresh cilantro, finely chopped
BOUQUET GARNI:
5 sprigs fresh thyme
2 - bay leaves
10 - whole black peppercorns
3 sprigs fresh parsley

How To Make kale and clam soup

Step 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.

Step 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.
Step 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.
Step 4

Add clams and cook until they all open - approx. 10 minutes. Discard any unopened clams.
Step 5

Stir in cilantro and serve!
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