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

   (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.)

3. 3

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

4. 4

   Cover and turn the heat to high.

5. 5

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

6. 6

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

7. 7

   Add salt to taste and transfer to a bowl.

8. 8

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

9. 9

   Remove the bundle of thick stems, then stir about half the puree into the mixture and serve, passing the rest at the table.

* Per serving · 4 servings · Values may vary.

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