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Shellfish Caldo Verde
Ingredients:
- 2 pounds Idaho® Russet potatoes
- 6 cups water
- 1/2 cup extra virgin olive oil
- 2 tablespoons salt
- 4 garlic cloves
- 1/2 tablespoon crushed red pepper
- 4 thyme sprigs
- 12 pieces Littleneck clams
- 12 shrimp, medium size, cleaned
- 2 links chorizo or linguicia sausage, casing removed, crumbled
- 1 ounce olive oil
- 2 cups kale, thinly sliced
- 1/4 cup white wine
Instructions:
- Peel potatoes and slice thin
- Place water, olive oil, salt, garlic, crushed red pepper and thyme in large pot. Bring to boil and every 5 minutes stir with a whisk, to break up potatoes. Cook until potatoes dissolve and you have a shiny, silky, thickened soup base, about 35 minutes. Reserve.
- Wash shellfish and peel off casing and crumble sausage into size of almonds. Heat large pot with oil and lightly brown sausage. Add clams and white wine and steam 3 minutes, then add shrimp and soup base. Bring to simmer, add kale and simmer 1 minute or until shrimp and kale are cooked.
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