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In a large, heavy pot, cook the chorizo until sizzling.
Add the onion, carrots, celery, thyme, red pepper flakes and stir, cook 5 minutes.
Add white wine, stir.
When wine is evaporated, add potatoes, kale, chicken stock and clam juice.
Bring to boil, lower heat, cover and simmer until potatoes are tender.
When veggies and potatoes are cooked, add both cans of clams and juice, stir until hot, add cream and season to taste with salt and pepper.