Yields
4 servings
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ingredients
3
Tbsp olive oil
20
small fingerling potatoes
½
onion, roughly chopped
1
clove garlic, sliced
1
chorizo sausage, cut into ¼ in thick coins
1
tsp sweet smoked paprika
¼
cup chopped parsley
½
cup white wine
½
cup chicken stock
4
lb(s) cherrystone clams, cleaned and scrubbed
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directions
Step 1
Preheat oven to 450. Add olive oil and potatoes to a large, wide, oven-safe pan; toss to coat and season with salt and pepper.
Step 2
Roast in oven until potatoes are three quarters done, about 7-10 minutes.
Step 3
Add onions and sausage and return to oven for another 7-10 minutes, until onions are coloured and sausage is crispy in places.
Step 4
Add clams, white wine and chicken stock to pan and return to oven, roasting for another 13-15 minutes, until clams are open and pan juices are bubbling.
Step 5
To serve, dust over with smoked paprika and parsley.