- 3 tablespoons olive oil
- 4 ounces smoked Spanish chorizo, cut into 1/4″ pieces
- 1 1/2 pounds small new potatoes, sliced 1/4″ thick
- 1 bunch spring onions or scallions, whites halved and sliced; greens sliced on a diagonal, divided
- 4 garlic cloves, thinly sliced
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Gris)
- 5 pounds littleneck clams, scrubbed
- Toasted bread (for serving)
- Ingredient info: Spanish chorizo is available at Spanish markets, specialty foods stores, and online.
- Heat 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.