Littleneck Clams (2 lb)
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
Olive Oil (1 Tbsp)
. Sauté the
Spanish Chorizo (4 oz)
Baby Yukon Gold Potatoes (2 1/2 cups)
over medium-high heat.
Stir occasionally, until the potatoes are browned and the shallots soft, 7 minutes. If brown bits form on the bottom of the pan, don't worry. Add the
Garlic (2 cloves)
and cook for 1 minute more.
Stir in the
Cherry Tomatoes (2 cups)
and cook until they’re beginning to release their juices, 5 minutes. Pour in the
White Wine (1/2 cup)
scraping up any brown bits from the bottom of the pan, and season with
Sea Salt (1/2 tsp)
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 (2 cups)
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. Enjoy!