Clams Caldo Verde with Kale and Kelp

Clams and Kelp

Cook Aquatic Foods

This traditional Portuguese soup is thick with potatoes and kale. We've added kelp to augment the kale, bringing a nuanced ocean flavor that perfectly complements the briny sweetness of smoked tinned clams. A hearty, comforting dish that showcases how sea vegetables can enhance familiar flavors.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Makes 6-8 servings

Ingredients

2 tablespoons olive oil, plus more for garnish

1 onion, diced

4 garlic cloves, minced

1½ pounds potatoes, peeled and thinly sliced

8 ounces kale, finely chopped

1 ounce dried kelp, crumbled into small pieces

6 ounces smoked tinned clams

Salt

Black pepper

Instructions

1. Heat two tablespoons of olive oil over medium heat in a large saucepan.

2. Add the onion and garlic and cook until soft, about 5 minutes.

3. Add the potatoes and cook until they begin to soften, about 5 minutes.

4. Add 6 cups water and the kale and kelp to the pan and bring the mixture to a simmer.

5. Let it simmer for 15 minutes, or until the potatoes begin to fall apart.

6. Mash the potatoes with the back of a spoon until mostly mashed, yet still slightly chunky.

7. Simmer another 10 minutes.

8. Turn off the heat and add the clams and season with salt.

9. Let it rest 20 minutes before serving.

10. Finish with a drizzle of olive oil and fresh cracked black pepper.

Notes

The 20-minute resting period allows the flavors to meld and the clams to gently warm through without overcooking. This soup tastes even better the next day!

Nutritional information
(per serving):

285 calories, 4 g total fat, 1 g saturated fat, 420 mg sodium, 48 g carbohydrate, 25 mg cholesterol, 8 g total sugar, 6 g fiber, 14 g protein

Recipe Author

Barton Seaver, Founder and Chief Executive Officer of Coastal Culinary Academy, is one of the world’s leading sustainable seafood experts and educators. He advises along the seafood supply chain, from producers and distributors to foodservice operations and independent restaurants.

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