KALE AND CLAM SOUP
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!
Provided by Kathy D @LifeIsGoodkd
Categories Fish Soups
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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.
- Add clams and cook until they all open - approx. 10 minutes. Discard any unopened clams.
- Stir in cilantro and serve!
SAUSAGE AND CLAM SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, turning, until browned, about 4 minutes. Add the onion, garlic and red pepper flakes and cook until the onion is soft, about 3 minutes.
- Stir in the orange juice concentrate, kale and 3 cups water. Add the tomatoes and break them into chunks with a spoon. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 30 minutes.
- Add the beans and clams. Return to a boil over high heat, cover and cook until the clams open, 10 to 12 minutes. Stir in the vinegar and serve with bread.
STEAMED CLAMS AND KALE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the onion and garlic and cook, stirring, until slightly softened, about 4 minutes. Stir in the tomato paste, paprika and oregano and cook, stirring, until the mixture begins to brown, about 2 minutes. Add the wine, clam juice and 1 cup water. Bring to a boil and add the potatoes; cook until almost tender, about 8 minutes.
- Add the clams to the pot, cover and cook until they begin to open, about 5 minutes. Stir in the kale and the remaining 1 tablespoon butter. Cover and continue cooking until all of the clams open andthe potatoes are tender, 4 to 5 more minutes. (Discard any clams that do not open.)
- Divide the clams, kale and potatoes among bowls using a slotted spoon. Top with the broth and sprinkle with paprika. Serve with bread.
Nutrition Facts : Calories 370 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 74 milligrams, Sodium 282 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 24 grams
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