Littleneck Clams With New Potatoes And Spring Onions

• 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)

1. 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.
2. 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.
3. 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).
4. Divide clam mixture among bowls. Top with remaining onion greens and serve with toast.

olive oil, spanish chorizo, potatoes, spring onions, garlic, white wine, littleneck clams, bread

Taken from www.epicurious.com/recipes/food/views/littleneck-clams-with-new-potatoes-and-spring-onions-51155300 (may not work)