Clams with Kale and Chouriço on Toasts

Wine-braised clams are simmered with tomatoes and chouriço, a Portuguese smoked sausage. Kale, cooked until wilted and tender, adds a subtle nuttiness that balances the briny, smoky flavors. While clams and sausage are a classic combination, this dish offers a new twist by serving them over garlicky toasts. To adjust the heat level, look for mild or spicy chouriço.

What’s the difference between chouriço and chorizo? 

Chouriço is a Portuguese sausage made with paprika, garlic, and red wine. Chorizo, on the other hand, refers to either Mexican or Spanish pork sausage, neither of which is made with red wine. 

What’s the best way to clean clams?

All clams must be cleaned before cooking to remove sand and debris. Rinse them under cold water and scrub with a stiff brush, or soak them for 30 minutes in cold salted water. To soak, submerge the clams in ice water by about an inch, and stir in a quarter cup of salt. After soaking, lift the clams out of the water and pat them dry before using. 

Notes from the Food & Wine Test Kitchen

Keep a close eye on the clams as they start to open. Remove each one as soon as it opens to prevent overcooking while the rest continue to cook.

Find Portuguese chouriço at most grocery stores or online at melloschourico.com. For a spicier flavor, substitute it with Spanish chorizo.

Suggested pairing

A medium-bodied Portuguese red pairs beautifully with these savory, clam-topped toasts: Try Esporão Reserva.