Littleneck Clams with Sliced Potatoes

Combine sliced potatoes with littleneck clams for a unique side dish that pairs well with any entrée. Serve with toasted bread for dipping.

  1. Heat oil in large heavy pot over medium heat. 
  2. Add potatoes, sliced green onions (whites only) and garlic. 
  3. Sauté about 10 minutes, stirring often, until potatoes are tender.
  4. Add white wine. Cook about 3-4 minutes, or until reduced by half. 
  5. Add water. Cook 2-3 additional minutes. 
  6. Add clams and green portion of green onions. 
  7. Cover. Cook, stirring occasionally, approximately 6-8 minutes, or until clams have popped open. Discard any clams that do not pop open. 
  8. For one serving, ladle into bowl, with about 6 clams, about 1⁄4 cup broth and about 3-4 oz. potatoes. 

  • Serve with toasted bread for dipping.
  • For another option, add 2 oz. smoked Spanish chorizo in pot before adding potatoes.
  • Use any Simply Potatoes® sliced variety with this recipe.

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