Clams, Potatoes & Crispy Chorizo

Ingredients:
Olive Oil
3 Chorizo Links (about 9oz.), casings removed and meat crumbled
2 lbs. Small Yukon Gold Potatoes, sliced ¼” thick
6 Garlic cloves, crushed
2 Cups Clam Juice
3 lbs. Littleneck Clams, scrubbed
Crushed Red Pepper (optional)
Salt & Pepper
Chopped Parsley to garnish

Instructions:

1. Coat the bottom of a large dutch oven with olive oil and heat over medium heat
2. Add the chorizo and cook until some of the fat has rendered
3. Add the potatoes and garlic, and cook, stirring often, until the potatoes are crisp
4. Add your clam juice and cook until potatoes are just tender
5. Season with salt, pepper, and crushed red pepper
6. Add clams, cover the pot, and cook until the clams are open (about 8 minutes).
7. Discard any clams that do not open
8. Garnish with parsley and serve!

Recipe adapted from Bon Appetit