Steamed Clams and Kale

Name: Steamed Clams and Kale
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams clam juice or 1 cup vegetable broth; 296 milliliters dry white wine; 2 cloves garlic, thinly sliced; 1 bunch kale (preferably Tuscan kale), leaves roughly chopped; 1 kilograms 40 littleneck clams , scrubbed; 0 teaspoons dried oregano; 1 teaspoons hot Spanish paprika, plus more for sprinkling; 340 grams red-skinned potatoes, halved; 1 Tbsp tomato paste; 3 Tbsps unsalted butter; 1 white onion, halved and thinly sliced

Watching your figure? This gluten free and pescatarian recipe has 301 calories, 12g of protein, and 10g of fat per serving. This recipe serves 4. Head to the store and pick up butter, paprika, red-skinned potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Tomato Paste

Oregano

Paprika

Garlic

Onion

Add the wine, clam juice and 1 cup water. Bring to a boil and add the potatoes; cook until almost tender, about 8 minutes.

Ingredients you will need

Clam Juice

Potato

Water

Wine

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.)

Ingredients you will need

Potato

Butter

Clams

Kale

Equipment you will use

Pot

Divide the clams, kale and potatoes among bowls using a slotted spoon. Top with the broth and sprinkle with paprika.

Ingredients you will need

Potato

Paprika

Broth

Clams

Kale

Equipment you will use

Slotted Spoon

Bowl

Serve with bread.

Ingredients you will need

Bread

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

227grams

clam juice or 1 cup vegetable broth 296milliliters

dry white wine 2cloves

garlic, thinly sliced 1bunch

kale (preferably Tuscan kale), leaves roughly chopped 1kilograms

40 littleneck clams , scrubbed 0teaspoons

dried oregano 1teaspoons

hot Spanish paprika, plus more for sprinkling 340grams

red-skinned potatoes, halved 1Tbsp

tomato paste 3Tbsps

unsalted butter 1

white onion, halved and thinly sliced

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.