Steamed Clams with Chorizo, Tomatoes and Kale

Recipe

10 INGREDIENTS • 7 STEPS • 35MINS

Steamed Clams with Chorizo, Tomatoes and Kale

4

1 rating

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.

Steamed Clams with Chorizo, Tomatoes and Kale

Save

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

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.

35MINS

Total Time

$7.45

Cost Per Serving

Ingredients

Servings

2

US / Metric

2 lb

Littleneck Clams

1 Tbsp

4 oz

Spanish Chorizo, sliced

2

Large Shallots, thinly sliced

2 1/2 cups

Baby Yukon Gold Potatoes

cut into 1/2-inch chunks

2 cloves

Garlic, minced

2 cups

Cherry Tomatoes, halved

1/2 tsp

2 cups

Kale, finely chopped

1/2 cup

White Wine

Nutrition Per Serving

VIEW ALL

Calories

558

Fat

33.4 g

Protein

93.1 g

Carbs

63.2 g

Steamed Clams with Chorizo, Tomatoes and Kale

Save

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

Cooking InstructionsHide images

step 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.

step 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.

step 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.

step 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.

step 3

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