Recipe: Collards, Clams and Chorizo

By Larissa Phillips

Feeding your familyThis is my simple take on a classic Portuguese stew. If your children will accept some element of this dish – for example, mine will eat the clams, but not a spicy broth – you can make a simplified side dish of plain clams or plain sausage. If your kids are likely to eat from the main stew, consider a non-spicy sausage. Non-meat-eaters can substitute a can of garbanzo beans for the chorizo.


3 Tbs olive oil
1 clove garlic, minced
1/2 yellow onion, diced
1 pack of four chorizo or andouille sausage, sliced
1 bunch collard greens – stems cut out, rolled up tightly and cut into fine ribbons
1 tomato, diced
1-2 dozen littleneck clams, scrubbed (count on six per person)

1. In a large pot, heat the olive oil and add the sausage. Cook, stirring, until slightly browned.

2. Add the onion and cook until softened, then add the garlic and sauté for about one minute.

3. Add tomatoes and 1 cup of water and heat until just beginning to boil.

4. Add collard greens and clams to pot, stir and cover. Simmer until all the clams are opened (about 10 minutes).

5. Serve in bowls with a baguette, and teach your children the fine art of bread-sopping.


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More Feeding Your Family for May 2009