Steamed Clams and Kale
- 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)
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.
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.)
Divide the clams, kale and potatoes among bowls using a slotted spoon. Top with the broth and sprinkle with paprika. Serve with bread.
Per serving: Calories 370; Fat 10 g (Saturated 6 g); Cholesterol 74 mg; Sodium 282 mg; Carbohydrate 33 g; Fiber 4 g; Protein 24 g
Photograph by Antonis Achilleos
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