Clams With Spanish Sausage

1. 1

   Scrub clams and remove any that are not closed or that have a bad smell.

2. 2

   Heat olive oil in a pot and sweat the garlic.

3. 3

   Slice the chorizo and add it to the garlic and olive oil to brown.

4. 4

   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.

5. 5

   Add remainder of wine, reduce to a simmer and cover for about 10 minutes, until potatoes are cooked and soft.

6. 6

   Add clams, raise heat to a low boil, and cover for another 10 minutes. Cook until all the clams open up.

7. 7

   Sprinkle with chopped parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.