Shellfish Caldo Verde

Shellfish Caldo Verde

Rich Vellante
Legal Seafoods
Boston, MA

Yield: 4 servings



  1. Peel potatoes and slice thin
  2. 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.
  3. 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.