| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
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 |
tb |
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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