This is a spectacular dish, just great for a party. Throw some salsa or Spanish guitar music on and you'll think you're a million miles from home. The chorizo is spicy, so a little goes a long way, it's spice adds a nice dimension to a skillet full of mouthwatering clams and potatoes. Serve with some crusty bread and a green salad.
Serves 6
2 medium onions, thinly sliced
1 red bell pepper, cut into thin strips
1/2 cup extra-virgin olive oil
1 1/2 pounds Yukon Gold potatoes
1/2 cup dry white wine
1 (2-inch) piece Spanish chorizo (cured sausage), cut into thin half-moons
2 dozen small hard-shelled clams, scrubbed
1 tablespoon chopped flat-leaf parsley
Cook onions and pepper in oil in a 12-inch heavy nonstick skillet over medium heat, covered, 5 minutes.
Meanwhile, peel potatoes and cut into 3/4-inch pieces.
Add potatoes to skillet and cook, partially covered, stirring occasionally, until potatoes are almost tender and vegetables begin to brown, 20 to 25 minutes.
Add wine and briskly simmer, uncovered, 2 minutes.
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, sprinkle with parsley, serve and enjoy!
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