Recipe courtesy of Food Network Kitchen
Save Recipe Print
Steamed Clams and Kale
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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.

Photograph by Antonis Achilleos

More from:

Ultimate Wine Guide

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Sauteed Kale

Recipe courtesy of Bobby Flay

Steamed Asparagus

Recipe courtesy of Alton Brown

Steamed Mussels

Recipe courtesy of Tyler Florence

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Crispy Kale "Chips"

Recipe courtesy of Melissa d'Arabian

Kale Chips

Recipe courtesy of Trisha Yearwood

Vegetarian Steamed Dumplings

Recipe courtesy of Alton Brown

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Pork Steamed Buns

Recipe courtesy of Brian Boitano

Browse Reviews By Keyword

          Latest Stories