Littleneck Clams With New Potatoes And Spring Onions
This flavorful seafood and chorizo dish combines the smoky richness of Spanish chorizo with tender new potatoes and fresh littleneck clams. The chorizo adds a depth of flavor while the clams bring a light and refreshing taste to this hearty stew. Perfect for a cozy dinner with friends or family, this dish is sure to impress with its delicious combination of ingredients and easy preparation method. Serve with crusty toasted bread for a delightful meal that will warm your soul.
— Constant Cookbook
Ingredients
- 3 olive oil
- 4 smoked Spanish chorizo, cut into 1/4-inch pieces
- 1 1/2 small new potatoes, sliced 1/4-inch thick
- 1 bunch spring onions or scallions, whites halved and sliced; greens sliced on a diagonal, divided
- 4 garlic cloves, thinly sliced
- 1 dry white wine (such as Sauvignon Blanc or Pinot Gris)
- 5 littleneck clams, scrubbed
- Toasted bread (for serving)
Instructions
- 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.
- 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.
- 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).
- Divide clam mixture among bowls. Top with remaining onion greens and serve with toast.
Yield
6 servings
Comments
No comments found.