Steamed Clams and Kale
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 370 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 74 milligrams
- Sodium
- 282 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 4 grams
- Protein
- 24 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
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)
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.