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1
In a large skillet, bring 1/4 inch of water to a boil.
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2
Add the clams, cover and cook until opened, about 3 minutes.
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3
Transfer the clams to a baking sheet to cool.
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4
Strain the cooking liquid through a fine sieve into a medium bowl.
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5
When the clams are cool enough to handle, remove them from their shells and pull off the brown outer membrane.
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6
Rinse each clam in the cooking liquid, then strain the cooking liquid again through a fine sieve to remove any sand or grit.
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7
Put the potatoes in a saucepan of cold salted water and bring to a boil.
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8
Simmer until just tender, about 5 minutes; drain.
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9
In a blender, puree the chives with 1/3 cup of olive oil until smooth.
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10
Using a small spatula, press the puree through a fine sieve into a small bowl.
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11
Season with salt.
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12
In a small saucepan, combine the ground pistachios with 1/2 cup of the reserved clam cooking liquid and bring to a boil.
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13
Remove from the heat and whisk in 3 tablespoons of the butter.
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14
Stir in the lemon juice and season the sauce with salt and pepper.
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15
Keep warm.
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16
Season the cod with salt and pepper and dust with flour.
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17
Heat the remaining 3 tablespoons of olive oil in a large skillet over moderately high heat.
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18
Add the cod, skinned side up, and cook until golden, about 4 minutes.
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19
Turn the cod and cook for 3 to 4 minutes longer, or until just opaque throughout.
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20
Transfer the cod to a plate and keep warm.
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21
In a medium skillet, heat 2 tablespoons of the clam cooking liquid.
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22
Add the clams, potatoes and the remaining 1 teaspoon of butter and simmer just until heated through.
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23
Pour the pistachio sauce onto plates.
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24
Divide the clams and potatoes among the plates and set the cod on top.
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25
Drizzle the plates with the chive oil and serve.
