The fresh briny clams and smoky chorizo give you an incredibly flavorful stock without your having to slave over a simmering pot all day. And the addition of the starch and veg (and maybe a little crusty bread on the side, for the hedonists) make the dish a perfectly balanced one-pot meal.
Total Time
35min
4.0
1 Rating
Author: Feed Me Phoebe
Servings:
2
Ingredients
•
2
lb
Littleneck Clams
•
1
Tbsp
Olive Oil
•
4
oz
Spanish Chorizo
, sliced
•
2
Large
Shallots
, thinly sliced
•
2 1/2
cups
Baby Yukon Gold Potatoes
•
2
cloves
Garlic
, minced
•
2
cups
Cherry Tomatoes
, halved
•
1/2
tsp
Sea Salt
•
2
cups
Kale
, finely chopped
•
1/2
cup
White Wine
Cooking Instructions
1.
Rinse the Littleneck Clams (2 lb) well and place in a large mixing bowl. Cover with cold water and soak while prepping the remaining ingredients.
2.
In a large lidded Dutch oven or saucepan, heat the Olive Oil (1 Tbsp). Sauté the Spanish Chorizo (4 oz), Shallots (2), and Baby Yukon Gold Potatoes (2 1/2 cups) over medium-high heat.
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