Steamed Clams with Chorizo, Tomatoes and Kale
Rinse 2 doz little neck clams well. In a large lidded Dutch oven or saucepan, heat 1 tbsp olive oil. Sauté 4 ounces chorizo or kielbasa, diced, 2 large shallots, thinly sliced and 3/4 pound baby Yukon gold potatoes, cut into fine, 1/2-inch chunks over med-high heat, stirring occasionally, until the potatoes are browned and the shallots soft, 7 min. Add the 2 cloves garlic, minced and cook for one minute more. Stir in 1 pint cherry tomatoes, halved and cook until they begin to release their juices, 5 minutes. Pour in the 1/2 cup white wine, scraping up any brown bits from the bottom of the pan, and season with salt. Simmer until half of the wine has cooked off, 2 minutes. Reduce the heat to low and cook until the potatoes are al dente, depending on the size. Stir in the 2 cups finely chopped kale leaves and arrange the clams on top. Bring the remaining liquid to a simmer over medium heat, place the lid on the pan, and steam for 5 minutes, or until the clams have opened. Serve immediately alongside crusty bread.