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Littleneck Clams with New Potatoes and Spring Onions

By Alison Roman

4.7

(8)

Image may contain Animal Invertebrate Seashell Sea Life Clam Burger Food Cutlery and Spoon
Littleneck Clams with New Potatoes and Spring OnionsChristopher Baker

New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3 tablespoons olive oil
4 ounces smoked Spanish chorizo, cut into 1/4" pieces
1 1/2 pounds small new potatoes, sliced 1/4" thick
1 bunch spring onions or scallions, whites halved and sliced; greens sliced on a diagonal, divided
4 garlic cloves, thinly sliced
1 cup dry white wine (such as Sauvignon Blanc or Pinot Gris)
5 pounds littleneck clams, scrubbed
Toasted bread (for serving)
Ingredient info: Spanish chorizo is available at Spanish markets, specialty foods stores, and online.

Preparation

  1. Step 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.

    Step 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.

    Step 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).

    Step 4

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

TagsStewSoup/StewChorizoSausageMeatPotatoRoot VegetableVegetableFingerling PotatoClamShellfishSeafoodMainDinnerDairy FreeNut FreeSimmerSpringBon Appétit

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