Recipe: Portuguese Clam Boil with Chourico and Kale

PORTUGUESE CLAM BOIL WITH CHOURICO AND KALE

1/4 cup olive oil
8 ounces Portuguese chourico or linguica or Spanish chorizo
1 onion, diced
1 red bell pepper, diced
1 pound tomatoes, peeled, seeded and chopped, about 2 cups
1 cup dry white wine
1 tablespoon white wine vinegar
1 pound young kale, chopped
1 large garnet yam, peeled and cut into 1/2-inch dice (about 1 1/2 cups)
4 pounds small hard-shell clams, scrubbed
Lemon wedges and minced fresh cilantro, for garnish

In a large, heavy pot, heat the oil over medium-high heat and brown the sausage well on all sides, about 3 or 4 minutes. Transfer the sausage to a plate.

Add the onion and bell pepper to the pot and saute until they begin to soften, 2 to 3 minutes.

Add the tomatoes, white wine and vinegar; cook for 3 to 4 minutes.

Add the kale, yam and 3 cups water. Bring to a simmer and cook for 10 minutes.

Add the clams to the pot. Return to a simmer, cover and cook until the yams are tender and the clams open, about 5 minutes.

Slice the sausages into 1/2-inch coins and return them to the pot. Serve in bowls, garnished with a lemon wedge and cilantro.

Makes 4 servings
Source: Fish Forever by Paul Johnson