No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipe

Portuguese Kale And Clam Soup

  • Yield: 8 to 12 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 pound smoked chorizo sausage, removed from casings and finely chopped
  • 2 cups chopped yellow onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups shredded kale
  • 2 tablespoons chopped garlic
  • Bouquet Garni
  • 3 quarts Chicken Stock or
  • canned low-sodium chicken broth
  • 1/4 teaspoon crushed red pepper flakes
  • 4 dozen littleneck clams, scrubbed well (discard any that are open)
  • 1/4 cup finely chopped fresh cilantro

Directions

  • Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the chorizo and cook, stirring often, until it has rendered its fat and is beginning to brown, 3 to 4 minutes. Add the onions, celery, and carrots and cook, stirring often, until softened, about 3 minutes. Add the salt and pepper and stir well.
  • Add the kale, garlic, bouquet garni, chicken stock, and red pepper flakes. Bring to a boil over high heat, stirring occasionally. Reduce the heat to medium-low. Simmer, stirring occasionally, until the kale is tender, about 30 minutes.
  • Add the clams and cook until they open, about 10 minutes. Discard any unopened clams.
  • Stir in the cilantro. Serve hot.