Steamed Clams and Kale Recipe

Name: Steamed Clams and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat.
2
Add the onion and garlic and cook, stirring, until slightly softened, about 4 minutes.
3
Stir in the tomato paste, paprika and oregano and cook, stirring, until the mixture begins to brown, about 2 minutes.
4
Add the wine, clam juice and 1 cup water.
5
Bring to a boil and add the potatoes; cook until almost tender, about 8 minutes.
6
Add the clams to the pot, cover and cook until they begin to open, about 5 minutes.
7
Stir in the kale and the remaining 1 tablespoon butter.
8
Cover and continue cooking until all of the clams open andthe potatoes are tender, 4 to 5 more minutes.
9
(Discard any clams that do not open.)
10
Divide the clams, kale and potatoes among bowls using a slotted spoon.
11
Top with the broth and sprinkle with paprika.
12
Serve with bread.
13
Per serving: Calories 370; Fat 10 g (Saturated 6 g); Cholesterol 74 mg; Sodium 282 mg; Carbohydrate 33 g; Fiber 4 g; Protein 24 g
14
Photograph by Antonis Achilleos

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 white onion, halved and thinly sliced, 2 cloves garlic, thinly sliced, 1 tablespoon tomato paste, and more.

Yes, Steamed Clams and Kale falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Clams and Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions