RECIPE

10 INGREDIENTS •7 STEPS •35min

Steamed Clams with Chorizo, Tomatoes and Kale

Name: Steamed Clams with Chorizo, Tomatoes and Kale
Total time: 2100 s
Yield: 2
Ingredients: 2 pound Littleneck Clams; 1 tablespoon Olive Oil; 4 ounce Spanish Chorizo; 2 Shallot; 0.75 pound Baby Yukon Gold Potato; 2 clove Garlic; 1 pint Cherry Tomato; 1/2 teaspoon Sea Salt; 2 cup Kale; 1/2 cup White Wine

4.0

1 Ratings

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 Recipe | SideChef

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Feed Me Phoebe

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

http://www.feedmephoebe.com

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Feed Me Phoebe

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

http://www.feedmephoebe.com

35min

Total Time

$7.45

Cost Per Serving

Ingredients

Servings

US / METRIC

2 lb

Littleneck Clams

1 Tbsp

Olive Oil

4 oz

Spanish Chorizo , sliced

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

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Nutrition Per Serving

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CALORIES

558

FAT

33.4 g

PROTEIN

93.1 g

CARBS

63.2 g

Cooking Instructions

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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

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Steamed Clams with Chorizo, Tomatoes and Kale

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