Shellfish and Potatoes à la Marinière

Name: Shellfish and Potatoes à la Marinière
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 6 razor clams, scrubbed (optional); 177 milliliters dry white wine; 1 fennel bulb, trimmed, diced; 237 milliliters (packed) flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish; 4 garlic cloves, finely chopped; 1 Tbsp kosher salt plus more; 454 grams littleneck clams, scrubbed; 454 grams cockles or small Manila clams, scrubbed; 454 grams mussels, scrubbed, debearded; 2 Tbsps olive oil; 2 shallots, finely chopped; 2 Tbsps unsalted butter; 567 grams new or baby Yukon Gold potatoes

One serving contains 225 calories, 12g of protein, and 9g of fat. This recipe serves 6. If $1.66 per serving falls in your budget, Shellfish and Potatoes à l From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place potatoes in a medium saucepan.

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Potato

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Sauce Pan

Add cold water to cover by 2".

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Water

Add 1 tablespoonsalt. Bring to a boil; reduce heat to low andsimmer until potatoes are tender, about15 minutes.

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Potato

Drain; set aside.

Meanwhile, heat oil in a large pot overmedium heat.

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Cooking Oil

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Pot

Add fennel, shallots, andgarlic and cook, stirring often, until soft andfragrant, about 5 minutes.

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Shallot

Fennel

Remove pot fromheat; add wine. Return pot to heat; increaseheat to high, add littleneck clams, cover,and cook for 1 minute.

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Littleneck Clams

Wine

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Pot

Add mussels, cockles,razor clams (if using), and potatoes. Cover;cook until all shellfish have opened (discardany that do not open), 4-5 minutes longer.

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Shellfish