Clam & Kale Soup

• 1 Tablespoon olive oil
• 1/2 pound linguica sausage, quartered lengthwise, cut into 1/2-inch pieces
• 1-1/2 cups finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 1 teaspoon minced garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• pinch crushed red pepper
• 2-1/2 cups chopped fresh kale (discard stems)
• 1 cup water
• 2 (8 ounce) Bar Harbor® Clam Juice
• 3 (6.5 ounce) cans Bar Harbor® Whole Maine Cherrystone Clams
• 2 Tablespoon finely chopped fresh cilantro
• 1/4 cup finely chopped fresh parsley

Directions:

1. Add oil to a soup pot over medium heat. When hot, add the linguica. Cook and stir until the linguica starts to brown, about 3-4 minutes.
2. Add the onion, celery, carrot, garlic, thyme, black pepper and red pepper. Cook and stir until the vegetables begin to soften, about 5 - 6 minutes.
3. Add the kale, cook and stir to coat with the seasonings. Add the water and clam juice, stir well and cover. Cook for 10 minutes.
4. Add clams, cilantro and parsley. Stir and cook to heat through, about 5 - 6 minutes.
5. To serve, divide soup between 4 bowls. Any leftover soup can be refrigerated for two days or frozen up to 3 months.