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Clam Stew with Potatoes and Parsley Purée

A few real croutons -- thick slices of good bread lightly browned on both sides in olive oil -- make the stew more substantial and add another texture. In any case, you will need bread, because you will want to mop up the mixture of clam juice, wine and parsley in the bottom of the bowl.
Yield: 4
Cook Time: 40 minutes
Ingredients
  • 4 pounds small clams, like littlenecks, cockles or butter clams
  • 3/4 pound 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
  • 1/3 cup extra virgin olive oil
  • Salt
Directions
Wash the clams well, in several changes of water, until the water contains no traces of sand. Put in a wide, deep skillet or a saucepan along with potatoes, wine and parsley stems. Cover, and turn heat to high.

While clams and potatoes cook, combine parsley leaves and thin stems in a blender with garlic and oil. Blend, adding water as necessary to make a smooth purée (it will take 1/2 cup or more). Add salt to taste, and transfer to a bowl.

Cook clam-potato mixture until potatoes are tender, about 15 minutes. Remove and discard thick stems, then stir half the purée into clams and serve, passing the rest at table.

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