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1
Prepare the potatoes In a 10-inch skillet, combine all of the ingredients and bring just to a simmer.
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2
Cook over moderately low heat until the potatoes are just tender, about 15 minutes.
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3
Let cool.
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4
Drain the potatoes, discarding the garlic and peppercorns; reserve the oil.
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5
Prepare the clams In a large saucepan, heat 1/3 cup of the reserved potato oil.
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6
Add the garlic and half the shallots and cook over moderate heat, turning occasionally, until softened, 5 minutes.
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7
Add the thyme sprigs and crushed pepper and cook until fragrant, about 30 seconds.
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8
Add the clams, wine and a pinch each of salt and pepper.
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9
Cover and cook over high heat, shaking the pan, until the clams open, 5 minutes.
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10
Remove the clams and discard the shells.
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11
Finely chop 1/3 cup of the clams.
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12
Strain the broth; reserve for another use.
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13
In a medium bowl, whisk the vinegar with the chopped clams, walnuts, chervil and thyme and the remaining shallot; let stand for 15 minutes.
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14
Season the dressing with salt.
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15
In a large skillet, heat 2 tablespoons of the reserved potato oil until shimmering.
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16
Add the potatoes cut side down and cook over moderately high heat, turning once, until lightly browned, 3 to 5 minutes.
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17
Transfer to a platter.
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18
Add the radishes to the skillet cut side down and cook until browned on the bottom, about 3 minutes.
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19
Transfer to the platter, fold in the radish greens and season with salt.
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20
Add the dressing and the whole clams to the skillet and warm over moderately low heat, about 3 minutes.
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21
Spoon over the potatoes and radishes, top with the dill and serve.
