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; 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

You can never have too many soup recipes, so give Clam Stew With Potatoes And Parsley Puree a try. This recipe serves 4. One serving contains 276 calories, 12g of protein, and 14g of fat. Autumn will be even more special with this recipe. A mixture of garlic clove, parsley, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Ingredients

Servings:

2kilograms

clams, like cockles or butter clams 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 works really well 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. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.