Amêijoas Recipe

Cooking Instructions

1. 1

   Prepare the Clams

   Rinse the fresh clams under cold water and soak them in a bowl of salted water for about 30 minutes to remove any sand.

2. 2

   Sauté Vegetables

   In a large pot, heat olive oil over medium heat. Add the chopped onion and celery, and sauté until softened, about 5 minutes. Stir in minced garlic and cook for another minute.

3. 3

   Add Potatoes and Broth

   Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

4. 4

   Incorporate Kale and Clams

   Add the chopped kale and the soaked clams to the pot. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.

5. 5

   Finish the Chowder

   Stir in the heavy cream, salt, black pepper, fresh parsley, and lemon juice. Heat through for another 2 minutes.

6. 6

   Serve

   Ladle the chowder into bowls and serve hot, garnished with additional parsley if desired.