Littleneck Clams with New Potatoes and Spring Onions

Ingredients for Littleneck Clams with New Potatoes and Spring Onions

• 45ml olive oil

• 110g smoked Spanish chorizo, cut into 1/4" pieces

• 675g small new potatoes, sliced 1/4" thick

• 1 bunch spring onions or spring onions, whites halved and sliced

• greens sliced on a diagonal, divided

• 4 garlic cloves, thinly sliced

• 240ml dry white wine (such as Sauvignon Blanc or Pinot Gris)

• 2.3kg littleneck clams, scrubbed

• Toasted bread (for serving)

• Ingredient info: Spanish chorizo is available at Spanish markets, specialty foods stores, and online.

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 600ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.