Littleneck Clams with New Potatoes and Spring Onions

Name: Littleneck Clams with New Potatoes and Spring Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Toasted bread (for serving); 237 milliliters dry white wine (such as Sauvignon Blanc or Pinot Gris); 4 garlic cloves, thinly sliced; 2 kilograms littleneck clams, scrubbed; 680 grams new potatoes, sliced 1/4 thick; 3 Tbsps olive oil; 1 bunch spring onions or scallions, whites halved and sliced; greens sliced on a diagonal, divided; 113 grams smoked Spanish chorizo, cut into 1/4 pieces

Littleneck Clams with New Potatoes and Spring Onions might be just the main course you are searching for. One serving contains 397 calories, 18g of protein, and 16g of fat. This recipe serves 6. 1 person found this recipe to be flavorful and satisfying. It will be a hit at your Spring event. It is a good option if you're following a dairy free diet. If you have bread, garlic cloves, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat oil in a large heavy pot over medium heat.

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Cooking Oil

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Pot

Add chorizo and cook, stirring often, until some fat has rendered and chorizo begins to crisp, about 4 minutes.

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Chorizo

Add potatoes, spring onion whites, and garlic. Cook, tossing often, until potatoes are crisp-tender, 10-12 minutes.

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Spring Onions

Potato

Garlic

Add wine and cook until reduced by half, about 5 minutes.

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Wine

Add 2 1/2 cups water and continue to cook until potatoes are just tender, 5-8 minutes longer.

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Potato

Water

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).

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Greens

Clams

Onion

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Pot

Divide clam mixture among bowls. Top with remaining onion greens and serve with toast.

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Greens

Onion

Toast

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Bowl

Equipment

Pot

Bowl

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Servings:

6servings

Toasted bread (for serving)237milliliters

dry white wine (such as Sauvignon Blanc or Pinot Gris)4

garlic cloves, thinly sliced 2kilograms

littleneck clams, scrubbed 680grams

new potatoes, sliced 1/4" thick 3Tbsps

olive oil 1bunch

spring onions or scallions, whites halved and sliced; greens sliced on a diagonal, divided 113grams

smoked Spanish chorizo, cut into 1/4" pieces

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.