Clam Stew with Potatoes and Parsley Puree

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


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

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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