Active Time

　　15 min

　　Total Time

　　45 min

　　A bit of Spanish chorizo goes a long way, lending another dimension to a skillet full of mouthwatering clams and potatoes.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Cook onions and pepper in oil in a 12-inch heavy nonstick skillet over medium heat, covered, 5 minutes.

　　

Step 2

Meanwhile, peel potatoes and cut into 3/4-inch pieces.

　　

Step 3

Add potatoes to skillet and cook, partially covered, stirring occasionally, until potatoes are almost tender and vegetables begin to brown, 20 to 25 minutes.

　　

Step 4

Add wine and briskly simmer, uncovered, 2 minutes.

　　

Step 5

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 and sprinkle with parsley.

　　Serve with:

　　crusty bread; green salad