Clams come from the ocean, so they have a natural salinity; chorizo is salted as well, so it's not necessary to add any salt to this easy parchment packet meal. The juices created during cooking season the kale and beans perfectly, while a splash of wine adds a bright burst to round out the flavors.
Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Combine the olive oil, garlic, and smoked paprika in a small bowl and set aside.
Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open it like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).
Divide the kale, beans, and chorizo between the four parchment sheets, placing ingredients on one side of the fold. Drizzle with the sherry and garlic-paprika oil. Top each serving with a single layer of 8 clams.
Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly, leaving enough room for the clams to open up. Bake until the parchment puffs and the clams open, 15 to 20 minutes. (To tell if the clams are open, gently press the top of the puffed pack with a large spoon and feel the shells; if they give, and are springy, they are open.)
Carefully slide each pack off the tray and into individual serving bowls. Taking care to avoid the hot steam, cut open one end of the pack and let the contents slide into the bowl. Sprinkle with parsley and serve immediately.
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