BRAISED LITTLENECKS WITH CHORIZO, POTATOES, AND TOMATOES

Preheat oven to 375 and line a rimmed baking sheet with foil.

Make seasoned olive oil by combine the oil and the Italian seasoning in a large jar.  Shake vigorously to combine.  Cut the baguette into ½” thick slices and place them on the baking sheet.  Using a pastry brush, coat each slice with a thin layer of the seasoned oil on both sides.  Toast in the oven for 8-10 minutes until golden brown and crusty on the outside, but still soft on the inside.  Dipping these toasty croutons in the broth from the clams is downright dreamy – my favorite part of the dish.

Place the clams in a large bowl or in the bottom of your sink and cover them with cold water.  Let them sit for 30-40 minutes.  After soaking, rinse each clam with cold water and lightly scrub the outer shell to remove any debris.  Set aside.

Place the potatoes in a large saucepan and cover them with cold water.  Bring to a boil and cook until the potatoes are just tender when pierced with the tip of a steak knife.  They will continue cooking in the sauce so you do not want to overcook them now.  Drain in a colander and rinse with cold water to stop the cooking.  Set aside.

Heat the 3 tablespoons of olive oil in a large deep skillet over medium high heat.  Add the onions and garlic and cook, stirring frequently, until soft and fragrant, about 2 minutes.  Add the potatoes, chorizo, Italian seasoning, and salt to the pan.  Continue to cook for 4-5 minutes until the potatoes begin to lightly brown and the chorizo has rendered some of its fat.

Add the tomatoes and clams to the pan and stir everything together.  Pour the wine over the top and bring to a boil.  Cover the pan and cook until all of the clams are just opened, about 8-10 minutes.  Stir occasionally, but immediately recover the pan so the clams can steam open.

When all of the clams have opened, stir in the basil.  Serve hot in bowls with plenty of the broth and the crusty bread on the side for dipping – the BEST part!!