Clam Stew With Potatoes And Parsley Purée Recipes

CLAM STEW WITH POTATOES AND PARSLEY PURéE

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.

CLAM CHOWDER / STEW

Steps:

• Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside.
• Add onion to pot, saute until softened, then add potatoes and chicken stock.
• Season with salt and cayenne, cover and cook for 15 minutes.
• In a second large saucepan, melt butter, whisk in flour, whisking to make a roux.
• Cook for 1 minute, then add cream and milk while whisking.
• Cook over low heat until thickened.
• Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.
• Add Worcestershire and bacon.
• Add the other 2 cans of reserved juice a bit at a time to reach desired consistency and only if you want the soup less thick.
• Stir and gently cook over moderate heat until heated through.
• Transfer to soup tureen and garnish with parsley and paprika if using.

CLAM STEW WITH POTATOES AND PARSLEY PUREE

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.

CLAM STEW

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.