Littleneck Clams with New Potatoes and Spring Onions

Ingredients:

3 tablespoons olive oil
4 ounces smoked Spanish chorizo, cut into 1/4-inch pieces
1 1/2 pounds small new potatoes, sliced 1/4-inch thick
1 bunch spring onions or scallions, whites halved and sliced; greens sliced on a diagonal, divided
4 garlic cloves, thinly sliced
1 cup dry white wine (such as Sauvignon Blanc or Pinot Gris)
5 pounds littleneck clams, scrubbedt
Toasted bread (for serving)

Preparation:

1.Heat oil in a large heavy pot over medium heat. Add chorizo and cook, stirring often, until some fat has rendered and chorizo begins to crisp, about 4 minutes.

2.Add potatoes, spring onion whites, and garlic. Cook, tossing often, until potatoes are crisp-tender, 10-12 minutes. Add wine and cook until reduced by half, about 5 minutes. Add 2 1/2 cups water and continue to cook until potatoes are just tender, 5-8 minutes longer.

3.Add clams and half of onion greens, cover pot, and cook, stirring occasionally, until clams have opened, 8-10 minutes (discard any clams that do not open).

4.Divide clam mixture among bowls. Top with remaining onion greens and serve with toast.