Clams With Spanish Sausage

Ingredients

• •1 bay leaf
• •1 pound fingerling potatoes
• •2 cloves garlic
• •2 pounds manila clams
• •1 tablespoon olive oil
• •1 tablespoon parsley
• •½ pound chorizo
• •2 cups white wine

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Method

From foodista.com — read the original

1. 1Scrub clams and remove any that are not closed or that have a bad smell.
2. 2Heat olive oil in a pot and sweat the garlic. Slice the chorizo and add it to the garlic and olive oil to brown.
3. 3Add fingerling potatoes split lengthwise. Stir in fat from chorizo and cook on medium heat until slightly borwned.
4. 4Add a small amount of wine to avoid burning and to release drippings from bottom of pot.
5. 5Add remainder of wine, reduce to a simmer and cover for about 10 minutes, until potatoes are cooked and soft.
6. 6Add clams, raise heat to a low boil, and cover for another 10 minutes. Cook until all the clams open up.
7. 7Sprinkle with chopped parsley and serve.