• 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

By Michael Morway

• 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 shells that do not open.
• Stir in the cilantro.
• Reseason the soup with salt and pepper.
• 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.
• Yield: about 8 servings