Steamed Clams with Chorizo, Tomatoes and Kale

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

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

cut into 1/2-inch chunks

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

HIDE 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 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

VIEW FULL RECIPE