Clams With Chorizo, Peppers, And Potatoes

1. 1

   Cook onions and pepper in oil in a 12-inch heavy nonstick skillet over medium heat, covered, 5 minutes.

2. 2

   Meanwhile, peel potatoes and cut into 3/4-inch pieces.

3. 3

   Add potatoes to skillet and cook, partially covered, stirring occasionally, until potatoes are almost tender and vegetables begin to brown, 20 to 25 minutes.

4. 4

   Add wine and briskly simmer, uncovered, 2 minutes.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.