Potatoes and clams with Spanish chorizo may sound like an odd combination, but trust me – it’s delicious!
- 1 Tbsp olive oil
- 6 oz. chorizo sausage, cut into thin rounds (Note: be sure to use Spanish-style chorizo, which has more of a salami-like consistency than Mexican chorizo, which will fall apart upon cooking.)
- 2 small yellow potatoes, such as Yukon Gold, peeled and thinly sliced
- 1/2 large onion or 1 small onion, peeled and thinly sliced
- 2 garlic cloves, peeled and minced
- 1/2 cup fresh or frozen peas, preferably English peas
- 1 cup white wine
- 3-4 thyme sprigs
- 2 1/2 to 3 dozen fresh small clams, such as Venus or Littleneck, rinsed
- Handful of fresh Italian parsley sprigs, minced
- Over medium heat in a large skillet or Dutch oven, cook the chorizo in the olive oil until lightly browned, about 3-4 minutes.
- Add the sliced onion and potato slices and saute until the onion wilts a bit and the potato slices are lightly browned, about another 3-4 minutes.
- Stir in the minced garlic and saute until softened, about 1-2 minutes.
- Pour the wine into the pan, along with the peas and thyme. Stir well, bring to a simmer, and cover the pan. Cook for 12-15 minutes or so, until the potato slices have softened but aren’t mushy.
- Add the clams to the pan. Cover and cook until all of the clams open, about 7-10 minutes. Discard any clams that don’t open.
- Garnish with the minced parsley.
I like to serve the clams in bowls with some of the broth and crusty, toasted bread alongside.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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