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Littleneck Clams with New Potatoes and Spring Onions
- 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, scrubbed
- Toasted bread (for serving)
Directions:View on Bon Appetit
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