Littleneck Clams with New Potatoes and Spring Onions
A flavorful seafood dish combining fresh littleneck clams with crispy potatoes, smoky chorizo, and spring onions in a white wine broth. Perfect for serving with crusty bread to soak up the delicious sauce.
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
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Cooking Instructions
- 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.
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.
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.
Divide clam mixture among bowls. Top with remaining onion greens and serve with toast.
5 min