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.