Littleneck Clams with New Potatoes and Spring Onions
Littleneck Clams with New Potatoes and Spring Onions is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat oil in a large heavy pot over medium heat.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.