Bon Appétit | April 2013
photo by Christopher Baker
yield
Makes 6 servings
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.
Ingredients
Preparation
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.
my notes
via Epicurious.com: New Recipes http://ift.tt/1jG2sUw
Put the internet to work for you.
No comments:
Post a Comment