Chorizo and clams

Name: Chorizo and clams
Total time: 60 min
Ingredients: 2 1/4 cups dry white wine, divided (chicken broth can be substituted for all or part of the liquid); 1 pinch saffron threads (about 1/2 t); 1 pound yukon gold or other waxy potato, cut in half; 2 T olive oil; 1 onion, sliced lengthwise in 1/2″ slices; 4 garlic cloves, minced; 1 t spanish sweet smoked paprika; 3 roma tomatoes, chopped; Pinch of salt; 1 8 to 10-ounce jar roasted piquillo peppers, cut into 1/4″ slices, reserve liquid; 3/4 pound fresh chorizo sausage; 2 pounds live clams; 1/2 cup chopped parsley or cilantro; 1 lemon cut in 6 wedges

somethingnewfordinner.com

Chorizo and clams is a classic combination served throughout Spain and Portugual. Seasoned with saffron and Spanish smoked paprika, make sure you have plenty of crusty bread to soak up the broth.

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Ingredients

2 1/4 cups dry white wine, divided (chicken broth can be substituted for all or part of the liquid)
1 pinch saffron threads (about 1/2 t)
1 pound yukon gold or other waxy potato, cut in half
2 T olive oil
1 onion, sliced lengthwise in 1/2″ slices
4 garlic cloves, minced
1 t spanish sweet smoked paprika
3 roma tomatoes, chopped
Pinch of salt
1 8 to 10-ounce jar roasted piquillo peppers, cut into 1/4″ slices, reserve liquid
3/4 pound fresh chorizo sausage
2 pounds live clams
1/2 cup chopped parsley or cilantro
1 lemon cut in 6 wedges