Steamed Clams with Chorizo, Tomatoes and Kale
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.
Ingredients
2lb
Littleneck Clams
1Tbsp
Olive Oil
4oz
Spanish Chorizo, sliced
2
LargeShallots, thinly sliced
2 1/2cups
Baby Yukon Gold Potatoescut into 1/2-inch chunks
2cloves
Garlic, minced
2cups
Cherry Tomatoes, halved
1/2tsp
Sea Salt
2cups
Kale, finely chopped
1/2cup
White Wine
Nutrition Per Serving
Calories
558
Fat
33.4 g
Protein
93.1 g
Carbs
63.2 g
Cooking Instructions
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.
