Yield: 8 servings
|2 tablespoons||Olive oil|
|1 pounds||Chorizo sausage; finely chopped|
|2 cups||Chopped onions|
|1 cup||Diced celery|
|1 cup||Diced carrots|
|4 cups||Shredded kale|
|2 tablespoons||Chopped garlic|
|1 \N||Bouquet garni|
|3 quarts||Chicken stock|
|\N \N||Crushed red pepper flakes|
|4 \N||Dozen Littleneck clams; scrubbed|
|¼ cup||Cilantro chiffonade|
|1 \N||Crusty garlic bread loaf|
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, chicken stock and red pepper flakes. 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 clams that do not open. Stir in the cilantro. Re-season 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 clam meats added back to the soup. Serve the soup with crusty garlic bread. This recipe yields about 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A27 broadcast 03-11-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.