Clam Stew With Potatoes And Parsley Purée
Published March 26, 2002
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
4 pounds small clams, like littlenecks, cockles or butter clams
12 ounces waxy potatoes, peeled and cut into ¼-inch dice
1 cup dry white wine
1 bunch parsley, thickest stems removed and tied in a small bundle
1 clove garlic
⅓ cup extra virgin olive oil
Salt
Nutritional analysis per serving (4 servings)
34 grams carbs; 136 milligrams cholesterol; 669 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 2 grams fiber; 2743 milligrams sodium; 69 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the clams well, in several changes of water, until the water contains no traces of sand. Put in a wide, deep skillet or a saucepan along with potatoes, wine and parsley stems. Cover, and turn heat to high.
- Step 2
While clams and potatoes cook, combine parsley leaves and thin stems in a blender with garlic and oil. Blend, adding water as necessary to make a smooth purée (it will take ½ cup or more). Add salt to taste, and transfer to a bowl.
- Step 3
Cook clam-potato mixture until potatoes are tender, about 15 minutes. Remove and discard thick stems, then stir half the purée into clams and serve, passing the rest at table.
Private Notes
Comments
I can see why there are no reviews. The ingredients are lovely, but the recipe is not so good. If clams were cooked for 15 minutes, they'd become chewy bits of rubber. Cook the potatoes, whether steam or boiled, for 15 minutes, then add the clams for about 5 minutes!