Steamed Clams with Chorizo, Tomatoes and Kale

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

905 g

Littleneck Clams

15 mL

Olive Oil

115 g

Spanish Chorizo , sliced

2

Large Shallots , thinly sliced

365 g

Baby Yukon Gold Potatoes

cut into 1/2-inch chunks

2 cloves

Garlic , minced

300 g

Cherry Tomatoes , halved

3 g

Sea Salt

50 g

Kale , finely chopped

120 mL

White Wine

Cooking Instructions

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Step 1

Rinse the Littleneck Clams (905 g) well and place in a large mixing bowl. Cover with cold water and soak while prepping the remaining ingredients.

Step 2

In a large lidded Dutch oven or saucepan, heat the Olive Oil (15 mL) . Sauté the Spanish Chorizo (115 g) , Shallots (2) , and Baby Yukon Gold Potatoes (365 g) over medium-high heat.

Step 3

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