Clam Stew With Potatoes And Parsley Puree Recipes

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CLAM STEW WITH POTATOES AND PARSLEY PURéE



Clam Stew With Potatoes And Parsley Purée image

Provided by Mark Bittman

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 pounds small clams, like littlenecks, cockles or butter clams
12 ounces 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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 668, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 23 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 3 grams, Sodium 2743 milligrams, Sugar 1 gram, TransFat 0 grams

CLAM STEW WITH POTATOES AND PARSLEY PUREE



Clam Stew with Potatoes and Parsley Puree image

This is essentially a clam chowder but one that is less soupy, more colorful, and more "clammy" than most. The departures from American tradition include a strong whiff of garlic and a bright green puree of parsley.

Provided by Mark Bittman

Yield 4 servings

Number Of Ingredients 7

4 pounds small clams, like cockles or butter clams (see Note, page 21)
3/4 pound waxy potatoes, peeled and cut into 1/4-inch dice
3/4 cup dry white wine
1 bunch of fresh parsley, thick stems removed and tied in a bundle
1 garlic clove
1/4 cup extra virgin olive oil
Salt

Steps:

  • Wash the clams well, in several changes of water, until the water contains no traces of sand. (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.) Put them in a wide, deep skillet or saucepan along with the potatoes, wine, and thick parsley stems. Cover and turn the heat to high.
  • While the clams and potatoes are cooking, combine the parsley leaves and thin stems in a blender with the garlic and oil. Puree, adding water as necessary (it will be 1/2 cup or more) to make a smooth puree. Add salt to taste and transfer to a bowl.
  • Cook the clam-potato mixture until the potatoes are tender, about 15 minutes. Remove the bundle of thick stems, then stir about half the puree into the mixture and serve, passing the rest at the table.

CLASSIC CLAM CHOWDER



Classic Clam Chowder image

Give leftover mashed potatoes a second life: Make a pot of clam chowder.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Yield 8

Number Of Ingredients 12

2 slices thick-cut bacon, cut into small dice
1 large onion, cut into medium dice
½ teaspoon dried thyme leaves
2 bay leaves
1 ½ cups leftover mashed potatoes
2 (8 ounce) bottles clam juice
4 (6.5 ounce) cans minced clams (clams and juice separated)
1 cup water
9 new potatoes, cut into 1/2 -inch cubes
½ cup heavy cream
2 tablespoons minced fresh parsley
Salt and pepper, to taste

Steps:

  • In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
  • Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
  • Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
  • Heat through and serve, garnishing each bowl with reserved bacon.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 32.8 g, Cholesterol 87.2 mg, Fat 8.6 g, Fiber 2.7 g, Protein 27.7 g, SaturatedFat 4 g, Sodium 552.4 mg, Sugar 2.2 g

AL FORNO CLAM STEW



Al Forno Clam Stew image

Provided by Molly O'Neill

Categories     dinner, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 hot Italian sausages (1 pound), pricked with the tines of a fork
48 littleneck clams, cleaned and scrubbed
4 medium onions, cut in half, root end removed and sliced into thin half moons
2 medium heads Belgian endive, coarsely chopped
2 tablespoons minced fresh garlic
1 jalapeno pepper, seeded and chopped
1 to 2 Scotch bonnet peppers, seeded and chopped (optional)
1/2 teaspoon dried red pepper flakes (optional)
3/4 cup dry white wine
1 1/2 cups chopped canned tomatoes in heavy puree
8 tablespoons unsalted butter, cut in half-inch slices
3 scallions, cut into fine julienne
1 lemon, quartered

Steps:

  • Preheat the oven to 500 degrees. Bring 6 cups of water to a boil in a medium saucepan. Add the sausages and boil for 8 minutes to remove excess fat. Drain, let cool for 10 minutes then cut on the diagonal into 1/2-inch-thick slices.
  • Lay the clams in a single layer in a flameproof roasting pan. Top with the sausage and the rest of the ingredients, except the scallions and lemon, and bring to a boil on top of the stove. Then put the pan in the oven. Roast the clams for 8 minutes. Mix the ingredients and roast for 5 to 10 minutes longer, or until all the clams have opened.
  • Place 12 clams in each of 4 large, heated bowls and pour the broth over them, evenly distributing the sausages, onions, endive and tomatoes. Garnish with julienned scallions and lemon wedges.

Nutrition Facts : @context http, Calories 858, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 61 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 28 grams, Sodium 1991 milligrams, Sugar 8 grams, TransFat 1 gram

CLAM STEW



Clam Stew image

This clam stew highlights the fresh, sweet and salty clam flavor, with the chorizo adding a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping crusty bread into the delicious broth! -Pamela Gelsomini, Wrentham, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings (4 quarts).

Number Of Ingredients 12

3 pounds fresh littleneck clams
1 bunch Swiss chard, stems removed and chopped (about 4 cups)
1/2 pound fully cooked Spanish chorizo links, chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 medium onion, chopped
1 cup fresh or frozen corn
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 bottle (12 ounces) beer
1/3 cup olive oil
Grilled French bread baguette slices

Steps:

  • Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes., Stir; cook, covered, until clams open, 5 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.

Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 729mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.

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