Steamed Clams and Kale

• 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

unsalted butter, white onion, garlic, tomato paste, hot spanish paprika, oregano, white wine, clam juice, potatoes, littleneck clams, kale, crusty bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/steamed-clams-and-kale.html (may not work)