Cooking On A Budget: Kale and Clam Soup

Tuesday, September 18, 2012

Kale and Clam Soup

Yum
I try very hard not to duplicate anyone else's recipes - I more enjoy coming up with an original. However, we made this eons of years ago when friends came over for cards. It is based on Emeril Lagasses recipe for Portuguese soup. Put my own spin on it and here it is. Unfortunately I do not have a photograph of the soup completed. It is my hope that I will make this again during the colder months and I'll come back in and add a photo.
This is food of love, it takes some time - but don't all good soups? As I recall this makes a very large pot and would easily serve 6 people. I love serving it with the clams in the shell and crusty bread on the side. You can toast up the bread slightly and rub some fresh garlic on it and a drizzle of olive oil. It's rustic comfort food and I hope you enjoy it.

  • 1 pound chorizo sausage, finely chopped
  • 2 cups chopped onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 4 cups chopped kale
  • 2 tbsp. minced garlic
  • 2 tbsp. olive oil
  • 3 quarts clam broth or chicken stock - or a combination of half clam broth and half chicken stock.
  • Crushed red pepper flakes - to taste
  • 4 dozen little neck clams, scrubbed
  • 1/4 cup fresh parsley minced
  • 1 loaf of crusty bread - I like the "rustica" breads cut on the bias for serving.
  1. Scrub the clams and soak them in water and corn meal so they release some of the sand inside. Let them soak for about 20-30 minutes.
  2. Drain and rinse once more before cooking.
  3. In a heavy 8 quart pan, heat the olive oil over medium high heat. Add the chorizo and render the sausage for 4-5 minutes.
  4. Turn the heat down to medium low and add the onions, celery, and carrots and cook for about 3-4 minutes or until the vegetables start to soften and render their natural juices.
  5. Add the kale, garlic, and chicken stock or broth and salt and pepper and red pepper flakes to taste.
  6. Simmer the soup for 30- 40 minutes.
  7. Add the clams and continue to simmer for 8 to 10 minutes. Discard any clams that do not open. Leave the clams whole as you want to present the clams in their shells. Or, if you want remove the clams from the soup, scoop the clams out and add them back to the pot. I prefer serving it rustic with the clams in the shell.
  8. Add in the fresh parsley and stir.
  9. Serve the soup with crusty bread and you have a spectacular meal.
  

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