Steamed Clams and Kale

2015-01-04
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    370 calorie
  • Fat

    10 grams
  • Saturated Fat

    6 grams
  • Cholesterol

    74 milligrams
  • Sodium

    282 milligrams
  • Carbohydrate

    33 grams
  • Fiber

    4 grams
  • Protein

    24 grams

Ingredients

  • 3 tablespoons unsalted butter
  • 1 white onion, halved and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon hot Spanish paprika, plus more for sprinkling
  • 1/4 teaspoon dried oregano
  • 1 1/4 cups dry white wine
  • 1 8-ounce bottle clam juice or 1 cup vegetable broth
  • 3/4 pound small red-skinned potatoes, halved
  • 40 littleneck clams (3 to 4 pounds), scrubbed
  • 1 bunch kale (preferably Tuscan kale), leaves roughly chopped
  • Crusty bread, for serving (optional)

Method

Step 1

Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the onion and garlic and cook, stirring, until slightly softened, about 4 minutes. Stir in the tomato paste, paprika and oregano and cook, stirring, until the mixture begins to brown, about 2 minutes. Add the wine, clam juice and 1 cup water. Bring to a boil and add the potatoes; cook until almost tender, about 8 minutes.

Step 2

Add the clams to the pot, cover and cook until they begin to open, about 5 minutes. Stir in the kale and the remaining 1 tablespoon butter. Cover and continue cooking until all of the clams open andthe potatoes are tender, 4 to 5 more minutes. (Discard any clams that do not open.)

Step 3

Divide the clams, kale and potatoes among bowls using a slotted spoon. Top with the broth and sprinkle with paprika. Serve with bread.

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