This Chorizo and Clams with Kale recipe is made with soffritto – a base or flavoring, especially for soups, stews, and sauces.
Soffritto is a culinary building block often used in soups, stews, and sauces. Recipes can be found online and premade versions are available in some markets.
- 2 tablespoon extra-virgin olive oil
- 9 ounce Mexican pork chorizo (uncured)
- 1 cup soffritto (strained)
- 1 cup braised Tuscan kale (well-chopped)
- 1 (15-oz) can chickpeas (drained and rinsed)
- 2 cup white wine
- 2 cup chicken stock
- 3 pound littleneck clams (scrubbed)
- 2 teaspoon cider vinegar
- salt and pepper (to taste)
- 4–6 slice rustic bread (lightly toasted)
- 4–6 lemon wedges
In a large heavy pot with a lid warm the oil over medium heat. Add the chorizo and cook, breaking it up as it cooks. Once the meat is opaque and cooked through stir in the soffritto, kale, and chickpeas.
Bring the temperature to high and pour in the wine and stock, using a wooden spoon to scrape the bottom of the pan as the liquid comes to a boil.
Once it begins to boil lower the heat to a simmer. Add the clams and cover the pot. Cook, shaking the pot occasionally, until the clams open, about 5 to 7 minutes. Remove the lid, add the vinegar, taste the broth and adjust the seasoning with salt and pepper.
Serve immediately with toasted bread slices and lemon wedges on the side.