Ingredients: 1 Bay Leaf,1 pound red Fingerling Potatoes,2 cloves garlic,2 pounds Manila Clams,1 tablespoon Olive Oil,1 tablespoon Chopped Parsley,1/2 pound Spanish Chorizo,1/2 pound Spanish Chorizo,2 cups White Wine
Instructions:
- Scrub clams and remove any that are not closed or that have a bad smell.
- Heat olive oil in a pot and sweat the garlic.Slice the chorizo and add it to the garlic and olive oil to brown.
- Add fingerling potatoes split lengthwise. Stir in fat from chorizo and cook on medium heat until slightly borwned.
- Add a small amount of wine to avoid burning and to release drippings from bottom of pot.
- Add remainder of wine, reduce to a simmer and cover for about 10 minutes, until potatoes are cooked and soft.
- Add clams, raise heat to a low boil, and cover for another 10 minutes. Cook until all the clams open up.
- Sprinkle with chopped parsley and serve.
No Comments