Portuguese Kale and Clam Soup Recipe

Name: Portuguese Kale and Clam Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound 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 bouquet garni; 3 quarts chicken stock; Crushed red pepper flakes; 4 dozen littleneck clams, scrubbed; 1/4 cup chiffonade of cilantro; 1 loaf of crusty garlic bread

Servings: persons

2 tablespoons olive oil
1 pound 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 bouquet garni
3 quarts chicken stock
Crushed red pepper flakes
4 dozen littleneck clams, scrubbed
1/4 cup chiffonade of cilantro
1 loaf of crusty garlic bread

1
In a heavy 8 quart pan, heat the olive oil over high heat.
2
Add the chorizo and render the sausage for 3 to 4 minutes.
3
Add the onions, celery, and carrots, saute for 2 minutes or until the vegetables start to wilt.
4
Season the vegetables with salt and pepper.
5
Add the kale, garlic, bouquet, chicken stock and red pepper flakes.
6
Bring the liquid up to a boil and reduce the heat to medium.
7
Simmer the soup for 30 minutes.
8
Add the clams and continue to simmer for 8 to 10 minutes.
9
Discard any shells that do not open.
10
Stir in the cilantro.
11
Reseason the soup with salt and pepper.
12
The soup can either be served with clams in the shells or the clams can be removed from the soup, shells removed and added back to the soup.
13
Serve the soup with crusty bread.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound chorizo sausage, finely chopped, 2 cups chopped onions, 1 cup diced celery, and more.

Yes, Portuguese Kale and Clam Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portuguese Kale and Clam Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions