Clam Stew With Potatoes And Parsley Puree

1. 1

   Wash the clams well, in several changes of water, until the water contains no traces of sand.

2. 2

   Put in a wide, deep skillet or a saucepan along with potatoes, wine and parsley stems.

3. 3

   Cover, and turn heat to high.

4. 4

   While clams and potatoes cook, combine parsley leaves and thin stems in a blender with garlic and oil.

5. 5

   Blend, adding water as necessary to make a smooth puree (it will take 1/2 cup or more).

6. 6

   Add salt to taste, and transfer to a bowl.

7. 7

   Cook clam-potato mixture until potatoes are tender, about 15 minutes.

8. 8

   Remove and discard thick stems, then stir half the puree into clams and serve, passing the rest at table.

* Per serving · 4 servings · Values may vary.

No additional tips available.