Shellfish Caldo Verde


  • 2 pounds 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


  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.
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Yield: 4 servings

Rich Vellante
Legal Seafoods
Boston, MA

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