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Categories:
extra-virgin olive oil chorizo potatoes onion garlic kosher salt freshly ground black pepper white wine clams cilantro scallion
Viewed: 46 - Published at: 5 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 8 ounces fresh or dried chorizo, peeled and diced or crumbled
- 1 pound waxy potatoes, peeled and diced
- 1 medium onion, sliced
- 3 garlic cloves, sliced
- Kosher salt
- Freshly ground black pepper
- 1 cup white wine
- 1 1/2 pounds small clams, such as littlenecks
- 3 tablespoons chopped cilantro
- 1 scallion, thinly sliced
Method
- In a large heavy pot heat the oil over medium high heat until hot.
- Cook the chorizo, stirring, until browned about 4 minutes.
- Transfer the chorizo to a plate with a slotted spoon, reserving the fat in the pot.
- Stir in the potatoes and cook, stirring occasionally, until golden, about 12 minutes.
- Stir in the onion and garlic and cook until golden, about 6 minutes.
- Stir in the wine and the clams and boil, covered, until the clams open wide, 10 to 12 minutes.
- Divide the clam, vegetables and broth between bowls and sprinkle with cilantro and scallion.
- Serve.
