How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Clam Stew With Potatoes And Parsley Puree?

You need 7 ingredients. The key ingredients include: 4 pounds small clams, like littlenecks, cockles or butter clams, 12 ounces waxy potatoes, peeled and cut into 1/4-inch dice, 1 cup dry white wine, 1 bunch parsley, thickest stems removed and tied in a small bundle, and more.

Is Clam Stew With Potatoes And Parsley Puree suitable as seafood?

Yes, Clam Stew With Potatoes And Parsley Puree falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Clam Stew With Potatoes And Parsley Puree?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clam Stew With Potatoes And Parsley Puree Recipe

Name: Clam Stew With Potatoes And Parsley Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds small clams, like littlenecks, cockles or butter clams; 12 ounces waxy potatoes, peeled and cut into 1/4-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

Warm up with this hearty Clam Stew With Potatoes And Parsley Puree recipe. Made with clams, potatoes, white wine and parsley. Easy step-by-step instruct…

This Clam Stew With Potatoes And Parsley Puree relies on simple, everyday ingredients such as dry white wine, garlic, extra virgin olive oil and salt. It comes together quickly and makes 4 servings, at about 3505 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

4 pounds small clams, like littlenecks, cockles or butter clams
12 ounces waxy potatoes, peeled and cut into 1/4-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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
3505 kcal
Category
Seafood

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