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RECIPE
10 INGREDIENTS7 STEPS35MIN

Steamed Clams with Chorizo, Tomatoes and Kale

4.0
1 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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.

35MIN

Total Time
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
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
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Nutrition Per Serving
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CALORIES
582
FAT
34.4 g
PROTEIN
94.6 g
CARBS
66.5 g

Directions

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Step 1
Rinse the Littleneck Clams (2 pound) 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 tablespoon). Sauté the Spanish Chorizo (4 ounce), Shallot (2), and Baby Yukon Gold Potato (0.75 pound) over medium-high heat.
Step 3
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 clove) and cook for 1 minute more.
Step 4
Stir in the Cherry Tomato (1 pint) 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 teaspoon).
Step 5
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.
Step 6
Stir in the Kale (2 cup) 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.
Step 7
Serve immediately alongside crusty bread. Enjoy!

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Nutrition Per Serving
Calories
582
% Daily Value*
Fat
34.4 g
44%
Saturated Fat
9.2 g
46%
Trans Fat
0.0 g
--
Cholesterol
191.1 mg
64%
Carbohydrates
66.5 g
24%
Fiber
9.6 g
34%
Sugars
11.7 g
--
Protein
94.6 g
189%
Sodium
3388.6 mg
147%
Vitamin D
--
--
Calcium
541.5 mg
42%
Iron
12.7 mg
71%
Potassium
1224.4 mg
26%
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