Portuguese Clam and Kale Soup
This type of tomato-based soup is thought to be the predecessor of Manhattan clam chowder. We especially love the hearty nature of this clam and kale soup with spicy sausage!
Portuguese Clam and Kale Soup
Photo Credit : Michael Piazza | Styling by Liz NeilyPortuguese fishermen have been working in the waters off North America since the 16th century, but it wasn’t until the late 1800s that Portuguese immigrants arrived en masse to Massachusetts and Rhode Island, with many finding jobs in the fishing industries there. The newcomers brought with them culinary staples such as tomatoes, onions, garlic, peppers, paprika, and cumin, which they combined with local seafood in soups and stews. While this type of tomato-based soup is thought to be the predecessor of Manhattan clam chowder, I especially love the hearty nature of clam and kale soup with spicy sausage.
Yield:
6 to 8 servingsIngredients
2 tablespoons olive oil
1 medium onion, diced
1 medium red pepper, diced
2 carrots, diced
1 stalk celery, diced
2 large cloves garlic, minced
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 pound thinly sliced cured linguiça, chouriço, or chorizo sausage, or 1 pound fresh chorizo
6 cups chicken stock
1 can (14 ounces) diced fire-roasted tomatoes
2 russet potatoes, peeled and diced
1 bunch (6 ounces) kale (stems removed), washed and roughly chopped
2 cups chopped clam meat (thawed, if frozen)
1 teaspoon dried basil or 3 tablespoons minced fresh basil
Instructions
Heat olive oil in a large pot over medium heat. Add onion, red pepper, carrots, celery, garlic, salt, and black pepper and sauté for five minutes, stirring frequently. Increase heat to medium-high, and add sausage and cook, stirring occasionally, for 5 minutes. (If using fresh chorizo, add the loose sausage to the pan and use a wooden spoon to break it up into small pieces, then cook until lightly browned, 8 to 10 minutes.) Add chicken stock, tomatoes, and potatoes. The vegetables should be covered by the liquid; if not, add a bit of water. Simmer for 15 minutes, then add kale and simmer for another 15 minutes. Stir in clams and basil and simmer 5 more minutes.
