Shellfish & Chorizo Stew

1. Cook Baby Potatoes

Start by boiling ¾ pound of baby potatoes in a medium saucepan with 1 tablespoon of kosher salt and enough water to cover them. Let them cook for about 8 to 10 minutes until they are barely tender. Be careful not to overcook them; they should hold their shape without falling apart.

2. Sauté Onions and Chorizo

In a large stockpot or Dutch oven, melt 2 tablespoons of unsalted butter with 1 tablespoon of good olive oil over medium heat. Add 2 cups of chopped yellow onions and sauté them for 7 to 10 minutes until they are soft and translucent. Next, stir in 1 tablespoon of minced garlic and 4 ounces of sliced Spanish-style chorizo. Cook for another 5 to 7 minutes until the chorizo starts to crisp, releasing a rich, smoky aroma that sets the base for our stew.

3. Simmer with Wine and Herbs

Now, add 1 tablespoon of minced fresh tarragon leaves and pour in 1½ cups of dry white wine, such as Chablis or Pinot Grigio. Let the mixture simmer for 5 to 7 minutes, allowing the wine to reduce and concentrate its flavors, adding a nuanced depth to the stew.

4. Combine Cream and Potatoes

Pour in 1½ cups of heavy cream and gently add the pre-cooked potatoes. Season with 2 teaspoons of salt and 1 teaspoon of freshly ground black pepper. Let everything simmer together for 4 to 5 minutes, melding the flavors into a creamy base.

5. Add Shellfish

Introduce ¾ pound of fresh sea scallops, having removed their side muscles, along with 2 pounds of fresh littleneck clams and 1 pound of fresh mussels. Allow them to simmer for 8 to 10 minutes, until the shellfish open up, signaling they are cooked to tender perfection. Discard any clams or mussels that do not open, as they are not safe to eat.

6. Serve and Garnish

Finally, ladle the stew into large shallow bowls, garnish with minced fresh parsley, and serve with a crusty baguette. Enjoy the hearty flavors of this Shellfish & Chorizo Stew, perfect for sharing with loved ones.