2 tablespoons olive oil
1/2 pound Spanish chorizo sausage, casings removed, diced
1 fennel bulb, diced
1 Spanish onion, diced
4 cloves garlic, minced
1 teaspoon smoked paprika
1/8 teaspoon crushed red pepper
2 cups fish stock or clam juice
1 cup dry white wine
1 bunch kale, stems discarded, chopped
3 dozen littleneck clams, scrubbed clean
4 tablespoons fresh parsley leaves, roughly chopped
zest and juice of a lemon
In a large, heavy saucepan or Dutch oven heat the olive oil over medium-high heat. Add the chorizo, cooking until it has rendered some fat 3 to 5 minutes. Add the fennel and onions. Cook until soft and fragrant, 3-4 minutes. Add garlic, smoked paprika and crushed red pepper, cook an additional minute.
Stir in the kale, cam juice and white wine and bring the mixture to a low boil. Gently add the clams to the broth. Cover and cook until the clams open up, 6-8 minutes. Discard any clams that don’t open up. Add parsley, lemon zest and juice. Serve in soup plates with crusty bread or bread cubes.
3 slices French bread, cut into 1-inch cubes
Olive oil cooking spray
Heat the oven to 350 F. Line a rimmed baking sheet with kitchen parchment or foil.
Arrange the bread cubes on the prepared baking sheet, then mist with olive oil, tossing to coat all sides. Sprinkle with salt and pepper, then toast in the oven until golden, about 10 minutes, stirring halfway through. Remove the croutons from the oven and allow to cool.
- Category: soup
- Cuisine: seafood