Shellfish Caldo Verde
Recipe by Rich Vellante, Corporate Executive Chef of Legal Seafoods in Boston, Maine.
2 pound 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
- Peel potatoes and slice thin.
- Place water, potatoes, 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 and 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.
Makes 4 servings.
Recipe and photograph courtesy of the Idaho Potato Commission.