Steamed Clams with Kale

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 370, total fat 10 G., saturated fats 6 G., proteins 24 G., carbohydrates 33 G., fiber 4 G., cholesterol 74 mg, sodium 282 mg, sugar - G.

A perfect dish for both a holiday table and a Sunday family dinner. The clams are steamed in a small amount of a spiced broth made from water, dry white wine, and clam juice (vegetable broth can be substituted). Small, halved potatoes and kale are also simmered with the clams. You'll have a filling, delicious, and healthy dish, rich in protein and beneficial dietary fiber. To serve, arrange the clams in their shells with the potatoes and kale on plates, then pour the remaining broth over them. Serve with fresh bread for dipping in the flavorful liquid.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons unsalted butter
1 white onion, thinly sliced into half rings
2 cloves garlic, thinly sliced
1 tbsp tomato paste
0.5 tsp hot Spanish paprika + extra for serving
1/4 teaspoon dried oregano
1 and 1/4 cups dry white wine
1 bottle (240 ml) clam juice or 1 cup vegetable broth
350 g small red potatoes, cut in half
40 small clams (1.5-1.8 kg), washed with a brush
1 bunch kale (preferably Tuscan), leaves coarsely chopped
Crustless bread, for serving (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, sweet onion, garlic, tomato paste, paprika, oregano, bouillon, shellfish juice, mollusks, potato, white wine, kale, white bread

Cooking the dish according to the recipe:

In a large Dutch oven or saucepan, melt 2 tablespoons butter over medium-high heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the tomato paste, paprika, and oregano and cook, stirring, until the mixture begins to brown, about 2 minutes. Pour in 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 the clams have opened and the potatoes are tender, another 4-5 minutes. Discard any unopened clams.