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The Boston Globe

Food & dining

Recipe for clams with chorizo and potatoes

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
cups dry white wine
½ bunch fresh parsley, stemmed and chopped

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