• 1 baguette, cut into oblong rounds
• 2 chorizo sausages, diced (1/2 pound)
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup white wine (whatever you're drinking will work best)
• 6 small Yukon gold potatoes, thinly sliced
• 30 littleneck clams, rinsed and scrubbed
• 1/4 cup flat-leaf parsley, minced
1. Preheat the oven to 400° F. Brush the baguette rounds with olive oil and place on a baking sheet. Put the baking sheet in the oven and cook until the rounds have crisped and browned slightly, around 5 minutes. Remove from the oven and reserve.
2. In a heavy-bottomed saucepan, heat 1 tablespoon of cooking oil over medium-high heat for 30 seconds. Add the diced chorizo sausage and cook until browned, stirring occasionally, around 4 minutes. Remove the sausage with a slotted spoon and reserve. Add the onion to the pan and cook until soft, around 2 minutes, then add the garlic and cook an additional 30 seconds. Add the wine and stir, scraping up any brown bits that may have formed on the bottom of the pan. When the wine comes to a boil, reduce the heat to a simmer and add the potatoes. Cover the pan and cook for 10 minutes, or until the potatoes have softened.
3. Add the clams to the covered pot and continue to cook until the clams have fully opened, around 4 to 6 minutes. Turn off the heat and discard any clams that have not fully opened. Add the parsley and the cooked chorizo to the pot and stir. Adjust the seasoning of the broth with salt. Divide the clams and broth mixture into 4 bowls and serve with the crisped baguette rounds. Serves 4.