Littleneck Clams with New Potatoes and Spring Onions

Ingredients

• •3 tablespoons olive oil
• •4 ounces smoked Spanish chorizo
• •1½ pounds small new potatoes
• •1 bunch spring onions
• •4 cloves garlic
• •1 cup dry white wine
• •5 pounds littleneck clams
• •1 loaf toasted bread
• •ingredient note
• •ingredient note
• •ingredient note

Cooking Instructions

1. 1.

   Heat oil in a large heavy pot over medium heat. Add chorizo and cook, stirring often, until some fat has rendered and chorizo begins to crisp, about 4 minutes.

   4 min

2. 2.

   Add potatoes, spring onion whites, and garlic. Cook, tossing often, until potatoes are crisp-tender, 10-12 minutes. Add wine and cook until reduced by half, about 5 minutes. Add 2 1/2 cups water and continue to cook until potatoes are just tender, 5-8 minutes longer.

   25 min

3. 3.

   Add clams and half of onion greens, cover pot, and cook, stirring occasionally, until clams have opened, 8-10 minutes (discard any clams that do not open).

   10 min

4. 4.

   Divide clam mixture among bowls. Top with remaining onion greens and serve with toast.

   5 min