Steamed Clams with Kale

Ingredients:

• 3 tablespoons unsalted butter
• 1 white onion, thinly sliced ​​into half rings
• 2 cloves garlic, thinly sliced
• 1 tbsp tomato paste
• 0.5 tsp hot Spanish paprika + extra for serving
• 1/4 teaspoon dried oregano
• 1 and 1/4 cups dry white wine
• 1 bottle (240 ml) clam juice or 1 cup vegetable broth
• 350 g small red potatoes, cut in half
• 40 small clams (1.5-1.8 kg), washed with a brush
• 1 bunch kale (preferably Tuscan), leaves coarsely chopped
• Crustless bread, for serving (optional)

Preparation:

1. In a large Dutch oven or saucepan, melt 2 tablespoons butter over medium-high heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the tomato paste, paprika, and oregano and cook, stirring, until the mixture begins to brown, about 2 minutes. Pour in the wine, clam juice, and 1 cup water. Bring to a boil and add the potatoes; cook until almost tender, about 8 minutes.
2. Add the clams to the pot, cover, and cook until they begin to open, about 5 minutes. Stir in the kale and the remaining 1 tablespoon butter. Cover and continue cooking until all the clams have opened and the potatoes are tender, another 4-5 minutes. Discard any unopened clams.
3. Using a slotted spoon, transfer the clams, cabbage, and potatoes into bowls. Pour the broth over the top and sprinkle with paprika. Serve with bread.