Clams with Kale and Chouriço on Toasts

home recipes Salad

Clams are cooked with wine, tomatoes, and Portuguese sausage for the ultimate bowl of cozy comfort.

5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 small shallot, minced (about 2 tablespoons)
3 garlic cloves, minced (about 1 tablespoon), plus 1 whole clove for rubbing on toasts
1 1/2 cups (12 ounces) dry white wine
1 bay leaf
4 pounds Manila or littleneck clams, scrubbed
1 tablespoon plus 1 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
3 plum tomatoes, chopped (about 3 1/2 cups)
6 ounces Portuguese chouriço, diced (about 1 cup)
3 ounces lacinato kale, stemmed and chopped into 1-inch pieces (about 1 1/2 cups)
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 thick sourdough bread slices, toasted
Chopped parsley, for garnish

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium. Add shallot; cook, stirring often, until softened, about 2 minutes. Add garlic; cook, stirring often, until garlic is softened, about 1 minute.
Add wine and bay leaf to pot. Bring to a rolling boil over medium-high until alcohol cooks off, about 1 minute. Add clams; cover with a lid, and cook until clams open, 5 to 8 minutes. Transfer clams to a bowl; discard any unopened clams. Pour cooking liquid through a fine wire-mesh strainer into a separate bowl, discarding solids. Set clams and cooking liquid aside; cover until ready to use. Rinse and wipe pot clean.
Add 2 tablespoons olive oil to pot; heat over medium. Add paprika and cayenne pepper; stir until fragrant, about 30 seconds. Add tomatoes and chouriço; cook, stirring occasionally, until tomatoes start to break down, about 10 minutes. Stir in reserved clam cooking liquid, and bring to a boil over medium. Add kale, and cook, stirring occasionally, until wilted, 2 to 3 minutes. Stir in lemon juice, salt, and black pepper. Add reserved clams back to pot; cook until clams are warmed through, 2 to 3 minutes.
Rub toasted bread slices with garlic clove. Drizzle with remaining 1 tablespoon olive oil. Top bread slices with clam mixture. Garnish with parsley and additional olive oil, and serve.