Clam Stew with Potatoes and Parsley Puree

Name: Clam Stew with Potatoes and Parsley Puree
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms clams, like cockles or butter clams (see Note, page 21); 177 milliliters dry white wine; 59 milliliters extra virgin olive oil; 1 bunch fresh parsley, thick stems removed and tied in a bundle; 1 garlic clove; 4 servings Salt; 340 grams waxy potatoes, peeled and cut into 1/4-inch dice

Clam Stew with Potatoes and Parsley Puree requires about 45 minutes from start to finish. One portion of this dish contains roughly 12g of protein, 14g of fat, and a total of 276 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a rather inexpensive soup for Autumn. If you have butter clams, garlic clove, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Wash the clams well, in several changes of water, until the water contains no traces of sand. (You can wash the clams hours or even a day in advance; keep them in a large bowl or colander set over a bowl, uncovered, in the refrigerator.)

Ingredients you will need

Clams

Water

Equipment you will use

Colander

Bowl

Put them in a wide, deep skillet or saucepan along with the potatoes, wine, and thick parsley stems. Cover and turn the heat to high.

Ingredients you will need

Potato

Parsley

Wine

Equipment you will use

Sauce Pan

Frying Pan

While the clams and potatoes are cooking, combine the parsley leaves and thin stems in a blender with the garlic and oil. Puree, adding water as necessary (it will be 1/2 cup or more) to make a smooth puree.

Ingredients you will need

Parsley

Potato

Garlic

Clams

Water

Cooking Oil

Equipment you will use

Blender

Add salt to taste and transfer to a bowl.

Ingredients you will need

Salt

Equipment you will use

Bowl

Cook the clam-potato mixture until the potatoes are tender, about 15 minutes.

Ingredients you will need

Potato

Remove the bundle of thick stems, then stir about half the puree into the mixture and serve, passing the rest at the table.

Taste

Book, using the USDA Nutrition Database

Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 200

and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

Equipment

Ingredients

Servings:

2kilograms

clams, like cockles or butter clams (see Note, page 21)177milliliters

dry white wine 59milliliters

extra virgin olive oil 1bunch

fresh parsley, thick stems removed and tied in a bundle 1

garlic clove 4servings

Salt 340grams

waxy potatoes, peeled and cut into 1/4-inch dice

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.