- 2 medium onions, thinly sliced
- 1 red bell pepper, cut into thin strips
- 1/2 cup extra-virgin olive oil
- 1 1/2 pounds Yukon Gold potatoes
- 1/2 cup dry white wine
- 1 (2-inch) piece Spanish chorizo (cured sausage), cut into thin half-moons
- 2 dozen small hard-shelled clams, scrubbed
- 1 tablespoon chopped flat-leaf parsley
- Cook onions and pepper in oil in a 12-inch heavy nonstick skillet over medium heat, covered, 5 minutes.
- Meanwhile, peel potatoes and cut into 3/4-inch pieces.
- Add potatoes to skillet and cook, partially covered, stirring occasionally, until potatoes are almost tender and vegetables begin to brown, 20 to 25 minutes.
- Add wine and briskly simmer, uncovered, 2 minutes.
- 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.