Clams with Chorizo, Peppers, and Potatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup dry white wine
- 1/2 cup extra-virgin olive oil
- 1 1/2 pounds yukon gold potatoes
- 1 tablespoon chopped flat-leaf parsley
- Carbohydrate 41 g(14%)
- Cholesterol 39 mg(13%)
- Fat 34 g(52%)
- Fiber 5 g(21%)
- Protein 21 g(42%)
- Saturated Fat 6 g(31%)
- Sodium 724 mg(30%)
- Calories 567
Preparation 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 and sprinkle with parsley. Serve with:crusty bread; green salad
Preparation 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 and sprinkle with parsley. Serve with:crusty bread; green salad
