Serves 4 with leftovers
| 5 | medium russet potatoes, halved |
| 3 | tablespoons olive oil |
| Salt and pepper, to taste | |
| 2 | cloves garlic, chopped |
| 1 | large onion, thinly sliced |
| 8 | ounces chorizo, thinly sliced |
| 36 | littleneck clams, rinsed and scrubbed |
| 1½ | cups dry white wine |
| ½ | bunch fresh parsley, stemmed and chopped |
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