This recipe was adapted from Fresh Fish by Jennifer Trainer Thompson. I substituted the Chourico (a smoked Portuguese sausage) for chorizo, a spicier sausage, that I happened to already have in my fridge.

 

Clams with Chorizo and Kale

  • Servings: 2
  • Difficulty: easy
  • Print

IMG_0364

 

Ingredients

  • 1 tablespoon grapeseed oil
  • 1/2 small onion finely diced
  • 1/2 teaspoon minced garlic
  • 3/4 cup diced chorizo
  • 4 cups coarsely chopped kale, stems removed, lightly packed
  • 1 cup clam broth
  • 20 clams

 

Directions

  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, chorizo, and kale. Toss to coat with the oil, and cook for 5 minutes.
  2. Add the clam broth and cook for 20 to 25 minutes, or until the kale is tender. Add the clams and cover. Cook until the clams open for about 5 to 8 minutes. Discard any that did not open Spoon over bowls and serve with crusty bread.

 

 

 

 

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