Littleneck Clams with New Potatoes and Spring Onions

Ingredients

• 6 servings bread toasted (for serving)
• 1 cup sauvignon blanc white wine dry white (such as Sauvignon Blanc or Pinot Gris)
• 4  garlic clove thinly sliced
• 5 pounds littleneck clams scrubbed
• 1.5 pounds baby potatoes thick sliced
• 3 tablespoons olive oil 
• 1 bunch spring onion divided halved sliced
• 4 ounces chorizo smoked spanish cut into 1/4" pieces

Equipment

• bowl
• pot

Directions

1. Heat oil in a large heavy pot over medium heat.
2. Add chorizo and cook, stirring often, until some fat has rendered and chorizo begins to crisp, about 4 minutes.
3. Add potatoes, spring onion whites, and garlic. Cook, tossing often, until potatoes are crisp-tender, 10-12 minutes.
4. Add wine and cook until reduced by half, about 5 minutes.
5. Add 2 1/2 cups water and continue to cook until potatoes are just tender, 5-8 minutes longer.
6. 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).
7. Divide clam mixture among bowls. Top with remaining onion greens and serve with toast.