Clam Stew With Potatoes And Parsley Purée

5.0(5)

by Mark Bittman

Dinner, Main Course

Servings

4 servings

Total time

40 min

Calories / serving

669 kcal

Ingredients (7)

serves

Instructions (3 steps)

01Wash 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.
02While 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.
03Cook 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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Rich recipe — supports nutrition-aware planning.