Here is a one-pot seafood dish that is very easy to make, but also quite hearty and satisfying. It's a somewhat unusual combination of clams, chorizo and potatoes.
1 Tbs. olive oil
6 oz. chorizo sausage, cut into thin rounds (Note: be sure to use Spanish-style chorizo, which has more of a salami-like consistency than Mexican chorizo, which will fall apart upon cooking.)
2 small yellow potatoes, such as Yukon Gold, peeled and thinly sliced
1/2 large onion or 1 small onion, thinly sliced
2 garlic cloves, peeled and minced
1/2 cup fresh or frozen peas, preferably English peas
1 cup white wine
3-4 thyme sprigs
2 1/2 to 3 dozen fresh small clams, such as Venus or Littleneck, rinsed
Handful of fresh Italian parsley sprigs, minced
Over medium heat in a large skillet or Dutch oven, cook the chorizo in the olive oil until lightly browned, about 3-4 minutes.
Add the sliced onion and potato and saute until the onion wilts a bit and the potato is lightly browned, about another 3-4 minutes.
Stir in the minced garlic and saute until softened, about 1-2 minutes.
Pour the wine into the pan, along with the peas and thyme.
Stir well, bring to a simmer, and cover the pan. Cook for 12-15 minutes or so, until the potato slices have softened but aren't mushy.
Add the clams to the pan.
Cover and cook until all of the clams open, about 7-10 minutes. Discard any clams that don't open.
Garnish with the minced parsley.
I like to serve the clams in a bowl with some of the broth and crusty, toasted bread alongside.
Photos by Ted Scheffler