littleneck-clams-with-new-potatoes-and-spring-onions-51155300.json

{
    "directions": [
        "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.",
        "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.",
        "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).",
        "Divide clam mixture among bowls. Top with remaining onion greens and serve with toast."
    ],
    "ingredients": [
        "3 tablespoons olive oil",
        "4 ounces smoked Spanish chorizo, cut into 1/4\" pieces",
        "1 1/2 pounds small new potatoes, sliced 1/4\" 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, scrubbed",
        "Toasted bread (for serving)",
        "Ingredient info: Spanish chorizo is available at Spanish markets, specialty foods stores, and online."
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Potato",
        "Shellfish",
        "Quick & Easy",
        "Sausage",
        "Seafood",
        "Clam",
        "Root Vegetable"
    ],
    "title": "Littleneck Clams with New Potatoes and Spring Onions",
    "url": "http://www.epicurious.com/recipes/food/views/littleneck-clams-with-new-potatoes-and-spring-onions-51155300"
}