Clam Stew with Potatoes and Parsley Puree

Clam Stew with Potatoes and Parsley Puree
Photo by Cookbook cover image courtesy of Random House


  • ¼ cup extra virgin olive oil
  • ¾ cup dry white wine
  • 4 pounds small clams, like cockles or butter clams
  • 1 bunch fresh flat-leaf parsley
  • 1 clove garlic
  • salt
  • ¾ pounds waxy potatoes

1. 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.) Put them in a wide, deep skillet or saucepan along with ...

View full recipe at Epicurious


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