Tuesday, December 29, 2015

Clam and kale soup

Not a post--I put my recipes where I can find them later

Low tide at 4:55. Sunset at 4:44.

The dreary December dusk descended with a breeze stiff enough to make my rake handle vibrate when held across the wind. The water-warmed wind wrapped around me like a September squall.

Foam broke off the back bay waves and skipped onto the mudflat, fleeting beach demons dissolving in the darkening gloom.

I got my dozen, then put three back. I had what I needed.

Back home kale waited for me.
  • Two handfuls of fresh dug clams
  • Three fistfuls of fresh cut kale
  • A few sprigs of rosemary cut off the bush
  • A small onion
  • Just enough olive oil
  • Big dab of butter
  • A glass (or two) of white wine
  • A cup of half and half cream

Prep the clams: 
  • Scrub the clams.
  • Bring clam pot water (about 3/4" deep) to boiling
  • Put clams in until opened.
  • Scoop out the clams, chop up the meat, save the juice, and hold in bowl until all clams cooked.
  • Once all clams cooked, dump chopped clams and juice back into the clam water and let simmer.
Everything else:
  • Pour just enough olive oil into iron skillet to coat bottom.
  • Toss in a few sprigs of fresh rosemary and cook until leaves flatten in oil, then remove the sprigs
  • Toss in chopped onion, and let simmer until onions start to sweeten just so
  • Pour in wine, and let simmer for 5 minutes
  • Rip up kale and toss into above in several handfuls--each handful should shrink into manageable size before tossing in the next.
  • Toss in dab of butter, simmer until melted
Put it together:
  • Pour the kale broth into the clam broth
  • Simmer a few minutes, long enough so that the kale and clams get acquainted
  • Toss in cup of half and half, turn off flame, and let set for 5 minutes.

Serve with bread and Guinness.

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