Skip to main content

Food & Home

Steamed Clams with Kale and Chickpeas


Equally perfect for a dinner party or a weeknight at home, this simple clam dish comes together in about 20 minutes and covers all of your food groups. Serve with a simple salad and grilled bread to dip in the fragrant broth.

Serves 4

3 tablespoons olive oil

1 medium onion

4 garlic cloves

2 tablespoons tomato paste

¼ – ½ teaspoons chili flakes

1 teaspoon smoked paprika

1 pinch saffron

1 cup good-quality dry sherry, such as manzanilla

1 ½ cups chicken, vegetable, or fish stock

1 14-ounce can chickpeas, rinsed and drained

1 small bunch dino kale, washed and cut into ½-inch ribbons

2 pounds small, cleaned clams

grilled bread, to serve

1. Heat olive oil in medium donabe (or dutch oven) over medium heat. Add onion, garlic, and a generous pinch of salt and cook for 5-7 minutes, or until tender and just starting to brown.

2. Add tomato paste, chili flakes, smoked paprika and saffron and sauté for 1 minute.

3. Add sherry and cook for about 3 minutes, or until most of the alcohol has cooked off.

4. Add the stock, chickpeas, and kale and bring the mixture up to a simmer.

5. Add the clams, cover, and cook for 5 minutes, or until all of the clams have opened.

6. Add salt and pepper to taste and serve with grilled bread for dipping.