Good grief it sure has been a long time since I have posted on here. I know, I know... too long. However, I have some good reasons, what with the move and moving into a house we had previously had tenants in, I sure have been busy fixing it up and also getting a vegetable garden ready. And if anyone knows how much work preparing one for the first harvest is, you sure will understand what I'm going through at this moment.
With that, my taste buds sure haven't dissipated and either has my love for the kitchen. I have been paging through countless cookbooks and magazines marking which recipes I will be using with my bounty. I cannot wait for my favas and peas to show up. Talk about some amazing recipes out there this year.
So, when I came across this recipe for littleneck clams, I was hooked immediately. Chorizo and seafood and toasted bread for sopping up the broth?! I'm game. Which is why I will defintely be making this recipe again and I'm sure you will agree with me. Enjoy!
Littleneck Clams with Fingerling Potatoes and Spring Onions
3 Tbsp. olive oil
4 oz. smoked Spanish Chorizo, cut into 1/4 inch pieces
1 1/2 pounds fingerling potatoes, sliced 1/4 inch 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 (I used Pinot Grigio)
5 pounds littleneck clams, scrubbed
Toasted Bread for serving
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.
2. Add pototoes, spring onion whites, and garlic. Cook, tossing frequently, until potatoes are crisp tender, about 10-12 minutes. Add wine and cook until reduced by half about 5 minutes. Add 2.5 cups water and continue to cook until potatoes are just tender, 5-8 minutes longer.
3. Add clams and half of onion greens, cover pot and cook stirring occasionally, until clams have opened about 8-10 minutes (discard any that do not open).
4. Divide clam mixture among bowls. Top with remaining onion greens and serve with the toast.
Source: Bon Appetit Magazine April 2013