In a sautoir or high sided pan over medium-high heat, add 2 to 3 tablespoons olive oil. Add the chorizo and saute for 2 minutes. Add the garlic and parsley and saute for 1 minute. Add the wine and stir. Add the kale and clams and cover with tight fitting lid. Cook until the clams have opened, approximately 6 minutes. Discard any that do not open.
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