Chatham littleneck clams in Portuguese kale stew

The headnote says, “Sue Connors and Ann Feeley have created a charming restaurant (Pisces, 2653 Main St., Route 28, 508-4324600, www.piscesofchatham.com) with a cozy five-seat bar in the seaside town of Chatham. Wainscoting on the wall is topped with original artworks by local artists. With dishes like pan-roasted Chatham littleneck clams and lobster ravioli, it’s clear that they have taken the restaurant’s motto, “All good things come to the coast,” to heart.

2 tablespoons canola or olive oil

1⁄3 cup diced onions

1 teaspoon chopped garlic Pinch crushed red pepper flakes 1 bay leaf 3⁄4 cup sliced Portuguese chorizo 3⁄4 cup peeled, diced carrots 3⁄4 cup diced red potatoes, skin on 1 24-ounce bottle clam juice or

lobster stock

1 bunch kale, washed, dried, stemmed, and leaves coarsely chopped 1⁄ cup canned cannellini beans, 2 rinsed and drained 1⁄3 cup diced fresh tomatoes 32 littleneck clams, shells scrubbed

in cold water to remove sand Focaccia or other rustic Italian

bread, sliced thick Softened garlic butter or olive oil Heat the oil in an 8-quart, straight-sided sauté pan over medium-high heat. Add the onions and cook, stirring, just until onions are translucent, about 5 minutes. Add the garlic, red pepper flakes, and bay leaf; cook 1 minute more. Add the chorizo and cook until it begins to release some of its oil, then add the carrots and potatoes and continue cooking until vegetables begin to soften. Add the clam juice or lobster stock, raise the heat to high, and bring to a boil. Stir in the kale, beans, and tomatoes and when mixture returns to a boil, lower the heat so the stew simmers until the kale turns dark green and is very tender, 5 to 8 minutes.

Arrange the clams in a single layer over the stew and cover tightly with a lid or foil. Let the clams steam until they open, 5 to 10 minutes. Discard any clams that do not open. Taste the broth and adjust seasoning, adding a little more water if it’s too salty.

To assemble the dish: Use tongs to divide the clams among warm shallow pasta bowls and ladle the stew over them. Serve with bread for dipping, brushed with garlic butter or oil and toasted or grilled if desired. Serves four as an appetizer or two as a main course.