| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | T | Olive oil |
| 1 | lb | Chorizo sausage, finely |
| chopped | ||
| 2 | c | Chopped onions |
| 1 | c | Diced celery |
| 1 | c | Diced carrots |
| 4 | c | Shredded kale |
| 2 | T | Chopped garlic |
| 1 | Bouquet garni | |
| 3 | qt | Chicken stock |
| Crushed red pepper | ||
| 4 | Dozen littleneck clams | |
| scrubbed | ||
| 1/4 | c | Chiffonade of cilantro |
| 1 | Loaf of crusty garlic bread |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA27 In a heavy 8 quart pan, heat the olive oil over high heat. Add the chorizo and render the sausage for 3 to 4 minutes. Add the onions, celery, and carrots, saute for 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the kale, garlic, bouquet and chicken stock. Bring the liquid up to a boil and reduce the heat to medium. Simmer the soup for 30 minutes. Add the clams and continue to simmer for 8 to 10 minutes. Discard any shells that do not open. Stir in the cilantro. Reseason the soup with salt and pepper. The soup can either be served with clams in the shells or the clams can be remove from the soup, shells removed and added back to the soup. Serve the soup with crusty bread. Yield: about 8 servings Posted to recipelu-digest by molony <molony@scsn.net> on Mar 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3828
Calories From Fat: 2189
Total Fat: 240.5g
Cholesterol: 480.1mg
Sodium: 11970.2mg
Potassium: 8201.2mg
Carbohydrates: 209.6g
Fiber: 32.5g
Sugar: 80.4g
Protein: 208.7g