Steamed Clams and Kale

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  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.
  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.)
  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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