* 2 lb. Idaho® Russet potatoes * 6 c. water * 1/2 c. extra virgin olive oil * 2 Tbsp. salt * 4 garlic cloves * 1/2 Tbsp. 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 oz. olive oil * 2 c. kale, thinly sliced * 1/4 c. white wine
What to do:
1. Peel potatoes and slice thin. Place water, potatoes, olive oil, salt, garlic, crushed red pepper and thyme in large pot. Bring to boil and every 5 min. stir with a whisk, to break up potatoes. Cook until potatoes dissolve and you have a shiny, silky, thickened soup base, about 35 min. Reserve. 2. 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 min., then add shrimp and soup base. Bring to simmer, add kale and simmer 1 min. or until shrimp and kale are cooked.
*Recipe courtesy of Rich Vellante, Corporate Executive Chef, Legal Seafoods, Boston, MA