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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 lb Chorizo sausage finely minced
- 2 c. Minced onions
- 1 c. Diced celery
- 1 c. Diced carrots
- 4 c. Shredded kale
- 2 Tbsp. Minced garlic
- 1 x Bouquet garni
- 3 quart Chicken stock
- Â Â Crushed red pepper flakes
- 4 doz Littleneck clams scrubbed
- 1/4 c. Cilantro chiffonade
- 1 x Crusty garlic bread loaf
Directions
- In a heavy 8-qt pan, heat the extra virgin olive oil over high heat. Add in the chorizo and render the sausage for 3 to 4 min. Add in the onions, celery, and carrots, saute/fry for 2 min or possibly till the vegetables start to wilt. Season the vegetables with salt and pepper. Add in the kale, garlic, bouquet, chicken stock and red pepper flakes. Bring the liquid up to a boil and reduce the heat to medium. Simmer the soup for 30 min. Add in the clams and continue to simmer for 8 to 10 min. Throw away any clams which don't open. Stir in the cilantro. Re-season the soup with salt and pepper.
- The soup can either be served with clams in the shells or possibly the clams can be remove from the soup, shells removed, and clam meats added back to the soup. Serve the soup with crusty garlic bread.
- This recipe yields about 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 510g | |
| Recipe makes 8 servings | |
| Calories 351 | |
| Calories from Fat 231 | 66% |
| Total Fat 25.71g | 32% |
| Saturated Fat 8.77g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 1291mg | 54% |
| Potassium 761mg | 22% |
| Total Carbs 10.93g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.94g | 2% |
| Protein 18.73g | 30% |
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