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.
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.
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.
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).
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 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.
Serve immediately alongside crusty bread. Enjoy!