Wednesday, March 26, 2014

Littleneck Clams with New Potatoes and Spring Onions

Bon Appétit  | April 2013

]]> Littleneck Clams with New Potatoes and Spring Onions recipe

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.

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



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