Lunch: Littleneck Clams with New Potatoes and Spring Onions

Recipe by Alison Roman New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.

Ingredients

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.

Instructions

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.

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