Steamed Little Necks Recipe

Prepare the Clams

Rinse the Little Neck clams under cold water and scrub the shells to remove any dirt. Soak them in a bowl of salted water for about 30 minutes to help purge any sand.

Cook the Chorizo

In a large pot, heat olive oil over medium heat. Add the chorizo sausage, and cook until browned, about 5 minutes. Remove the chorizo from the pot and set aside.

Sauté the Kale and Garlic

In the same pot, add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped kale and cook until wilted, about 3-4 minutes.

Add Wine and Clams

Pour in the Vinho Verde wine and bring to a simmer. Add the cleaned clams to the pot, cover, and steam for about 5-7 minutes until the clams open.

Combine with Chorizo

Once the clams are opened, add the cooked chorizo back into the pot, along with the Portuguese pepper relish, salt, and black pepper. Stir gently to combine.

Serve

Remove the pot from heat. Spoon the clam and chorizo mixture into bowls, making sure to include broth and kale. Serve hot with crusty bread.