Chorizo and Clams with Kale and Soffritto
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Cooking tools:
- Pot
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Toaster
- Serving platter
- Plate
Ingredients
- 2 tablespoons extra-virgin olive oil
- 9 ounces Mexican pork chorizo (uncured)
- 1 cup soffritto (strained)
- 1 cup braised Tuscan kale (well-chopped)
- 1 (15-oz) can chickpeas (drained and rinsed)
- 2 cups white wine
- 2 cups chicken stock
- 3 pounds littleneck clams (scrubbed)
- 2 teaspoons cider vinegar
- salt
- pepper
- 4–6 slices rustic bread (lightly toasted)
- 4–6 lemon wedges
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