Follow these steps for perfect results
olive oil
chorizo
cut into 1/2 moons
garlic
chopped
parsley leaves
freshly chopped
vinho verde
fresh kale
torn into 2-inch pieces
cockles
scrubbed and cleaned
Heat olive oil in a sautoir or high-sided pan over medium-high heat.
Add chorizo and sauté for 2 minutes.
Add garlic and parsley and sauté for 1 minute.
Pour in vinho verde and stir.
Add kale and cockles or clams.
Cover with a tight-fitting lid.
Cook until the clams have opened, approximately 6 minutes.
Discard any clams that do not open.
Expert advice for the best results
Serve with crusty bread for dipping.
Adjust the amount of chorizo to your preference.
Be careful not to overcook the cockles.
Everything you need to know before you start
10 minutes
The ingredients can be prepped ahead of time.
Serve in a bowl, garnished with extra parsley.
Serve as an appetizer or a light meal.
Matches the wine used in the recipe.
Discover the story behind this recipe
Popular in Portuguese cuisine, often served as tapas.
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