Recipe for clams with chorizo and potatoes

Credit: Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

5 medium russet potatoes, halved
3 tablespoons olive oil
Salt and pepper, to taste
2 cloves garlic, chopped
1 large onion, thinly sliced
8 ounces chorizo, thinly sliced
36 littleneck clams, rinsed and scrubbed
cups dry white wine
½ bunch fresh parsley, stemmed and chopped

Advertisement—Continue Reading Below

1. Set the oven at 450 degrees.

2. In a soup pot, combine the potatoes with cold water to cover by 1 inch. Bring to a boil and simmer for 15 minutes (they will not be tender). Drain, cool, and peel. Refrigerate 2 potatoes for the seafood stew. Chop remaining 3 potatoes into 1-inch pieces.

3. On a rimmed baking sheet, toss potatoes with 2 tablespoons olive oil, salt, pepper, and garlic. Roast for 30 minutes or until crisp.

4. Meanwhile, in a large flameproof casserole over medium high heat, heat the remaining 1 tablespoon olive oil. Add the onion and cook, stirring, for 8 minutes or until just beginning to brown. Add the chorizo, clams, and wine. Bring to a boil, cover the pan, and cook for 5 minutes or until clams open.

5. With a ladle, remove 1 cup cooking liquid from the chorizo mixture for the soup. Set aside 12 clams for the soup. Add the potatoes to the remaining chorizo mixture. Toss gently. Sprinkle with parsley. Molly Kravitz

Share