Portuguese-Inspired Clam and Kale Soup


Last Summer, I worked on a few recipes for the great folks at Bar Harbor Foods way up north in Whiting, Maine.  It has been seriously freezing here for a few days and I thought this satisfying and yummy soup would fit the dinner bill nicely.  I am happy to report that I was right: The combination of sausage, vegetables and kale is a win-win, Winter warmer (say that 5 times fast).Stay tuned for more from Bar Harbor Foods.  The owners, Mike and Cynthia, are true flavoristas!
Clam & Kale Soup (from Bar Harbor Food’s website)

Anyone of Portuguese heritage will recognize this classic combination of kale, linguica and clams; anyone trying to get more leafy greens and veggies into their diet will love this tasty soup. Serve with a nice loaf of crusty bread.
Serves: 4
Active time: 45 minutes
Total time: 35 minutes
·         1 Tablespoon olive oil
·         1/2 pound linguica sausage, quartered lengthwise, cut into 1/2-inch pieces
·         1-1/2 cups finely chopped onion
·         1/2 cup finely chopped celery
·         1/2 cup finely chopped carrot
·         1 teaspoon minced garlic
·         1 teaspoon dried thyme
·         1/2 teaspoon ground black pepper
·         pinch crushed red pepper
·         2-1/2 cups chopped fresh kale (discard stems)
·         1 cup water
·         2 (8 ounce) Bar Harbor® Clam Juice
·         3 (6.5 ounce) cans Bar Harbor® Whole Maine Cherrystone Clams
·         2 Tablespoon finely chopped fresh cilantro
·         1/4 cup finely chopped fresh parsley
1.       Add oil to a soup pot over medium heat. When hot, add the linguica. Cook and stir until the linguica starts to brown, about 3-4 minutes.
2.       Add the onion, celery, carrot, garlic, thyme, black pepper and red pepper. Cook and stir until the vegetables begin to soften, about 5 – 6 minutes.
3.       Add the kale, cook and stir to coat with the seasonings. Add the water and clam juice, stir well and cover. Cook for 10 minutes.
4.       Add clams, cilantro and parsley. Stir and cook to heat through, about 5 – 6 minutes.
5.       To serve, divide soup between 4 bowls. Any leftover soup can be refrigerated for two days or frozen up to 3 months.


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