Clams and chorizo are a traditional Portuguese combination, here mixed with potatoes that are boiled first, then roasted to acquire the right crispness, along with plenty of white wine and parsley.

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On the second night, use some of the potatoes, clams, and their cooking juices to make suquet, a Catalonian seafood soup from the northeastern province of Spain. This fisherman’s specialty combines whatever seafood is available. Add white fish such as monkfish, hake, or haddock. Simmer the fish briefly with saffron and tomatoes, then swirl in picada, a kind of nut pesto (here made with almonds and parsley) to thicken the broth. The two cuisines merge in these dishes to make intensely flavored, nourishing bowls.

SHOPPING LIST

(For clams with chorizo, seafood soup)

8 ounces chorizo

36 littleneck clams

1 pound skinless boneless

monkfish, hake, or haddock

2 large onions

5 medium russet potatoes

1 large tomato

1 bunch fresh parsley

3 large cloves garlic

Salt and pepper

½ cup olive oil

3 cups fish or chicken stock

1 bay leaf

½ teaspoon saffron

¼ cup blanched, slivered almonds

1½ cups dry white wine