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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
The fresh briny clams and smoky chorizo give you an incredibly flavorful stock without your having to slave over a simmering pot all day. And the addition of the starch and veg (and maybe a little crusty bread on the side, for the hedonists) make the dish a perfectly balanced one-pot meal.
35MINS
Total Time
$7.45
Cost Per Serving
Ingredients
Servings
2
us / metric
![Spanish Chorizo](https://www.sidechef.com/ingredient/4f8c7b25-0d8a-45e5-be87-74fb19248b46.jpeg?d=96x96)
4 oz
Spanish Chorizo, sliced
![Shallot](https://www.sidechef.com/ingredient/b8916d9b-f481-4963-98de-cea9891bb6ac.jpeg?d=96x96)
2
Large Shallots, thinly sliced
![Baby Yukon Gold Potato](https://www.sidechef.com/ingredient/90c79c07-2169-422f-bf28-af29ea92300f.jpeg?d=96x96)
2 1/2 cups
Baby Yukon Gold Potatoes
cut into 1/2-inch chunks
![Cherry Tomato](https://www.sidechef.com/ingredient/d7abbd37-437d-43d5-899d-98e27a300bfe.jpeg?d=96x96)
2 cups
Cherry Tomatoes, halved
![White Wine](https://www.sidechef.com/ingredient/9eaad215-2eb6-4dc9-a21e-23117a80b0ee.jpg?d=96x96)
1/2 cup
White Wine
Nutrition Per Serving
VIEW ALL
Calories
558
Fat
33.4 g
Protein
93.1 g
Carbs
63.2 g