Kale And Clam Soup Recipes

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KALE AND CLAM SOUP



Kale and Clam Soup image

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

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

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!

STEAMED CLAMS AND KALE



Steamed Clams and Kale image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
1 white onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon tomato paste
1/2 teaspoon hot Spanish paprika, plus more for sprinkling
1/4 teaspoon dried oregano
1 1/4 cups dry white wine
1 8-ounce bottle clam juice or 1 cup vegetable broth
3/4 pound small red-skinned potatoes, halved
40 littleneck clams (3 to 4 pounds), scrubbed
1 bunch kale (preferably Tuscan kale), leaves roughly chopped
Crusty bread, for serving (optional)

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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