Steamed Clams with Chorizo, Tomatoes and Kale

• Gluten free

• Meat

  • 4 oz Chorizo

• Seafood

  • 2 lbs Littleneck clams

• Produce

  • 3 4 pound baby yukon gold potatoes, cut into fine, 1/2-inch chunks
  • 1 pint Cherry tomatoes
  • 2 cloves Garlic
  • 2 cups Kale, leaves
  • 2 Shallots, large

• Baking & Spices

  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on feedmephoebe.com

Description

Ingredients

• 2 pounds littleneck clams (you can use manila or cockles for a smaller option)
• 1 tablespoon olive oil
• 4 ounces chorizo, diced
• 2 large shallots, thinly sliced
• 3/4 pound baby Yukon gold potatoes, cut into fine, 1/2-inch chunks
• 2 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/2 teaspoon sea salt
• 2 cups finely chopped kale leaves
• 1/2 cup white wine

Directions

• Rinse the clams well and place in a large mixing bowl. Cover with cold water and soak while prepping the remaining ingredients.
• In a large lidded Dutch oven or saucepan, heat the oil. Sauté the chorizo, shallots and potatoes over medium-high heat, stirring occasionally, until the potatoes are browned and the shallots soft, 7 minutes. If brown bits form on the bottom of the pan, dont worry. Add the garlic and cook for one minute more. Stir in the tomatoes and cook until they’re beginning to release their juices, 5 minutes. Pour in the wine, scraping up any brown bits from the bottom of the pan, and season with salt. Simmer until half of the wine has cooked off, 2 minutes. Reduce the heat to low and cook until the potatoes are al dente, depending on the size, another 2 minutes.
• Stir in the kale and arrange the clams on top. Bring the remaining liquid to a simmer over medium heat, place the lid on the pan, and steam for 5 minutes, or until the clams have opened.
• Serve immediately alongside crusty bread.

Nutrition