A bit of Spanish chorizo goes a long way, lending another dimension to a skillet full of mouthwatering clams and potatoes.
crusty bread; green salad
Recipe information
Total Time
45 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Cook onions and pepper in oil in a 12-inch heavy nonstick skillet over medium heat, covered, 5 minutes.
Step 2
Meanwhile, peel potatoes and cut into 3/4-inch pieces.
Step 3
Add potatoes to skillet and cook, partially covered, stirring occasionally, until potatoes are almost tender and vegetables begin to brown, 20 to 25 minutes.
Step 4
Add wine and briskly simmer, uncovered, 2 minutes.
Step 5
Add chorizo and clams and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Divide among bowls and sprinkle with parsley.
