Clam Stew With Potatoes And Parsley Purée Recipes

Steps:

• Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels., Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly., Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally., Stir in milk, parsley and clams; heat through. Top with bacon.

Steps:

• Combine the clams and 1 cup water in a Dutch oven over medium-high heat. Cover and cook until they start to open, about 5 minutes. Use tongs or a slotted spoon to transfer the clams to a bowl; discard any unopened clams. Pour the clam juices into a liquid measuring cup (avoid the sediment from the bottom of the pot). Wipe out the pot. Cover the clams to keep warm.
• Add the olive oil to the pot and set over medium-high heat. Add the onion, diced fennel, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the tomatoes and red pepper flakes; cook, stirring, until mostly dry, about 2 minutes. Add enough water to the clam juices to equal 3 cups, then add the liquid to the pot, cover and bring to a boil.
• Meanwhile, trim the green beans and cut into 1-inch pieces. Add to the pot along with the pasta and cannellini beans and their liquid. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes. Add more water, if needed; season with salt and pepper. Stir in the clams and heat through.
• Divide the soup among bowls. Top with chopped fennel fronds and the pesto.

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.

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.

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.

Steps:

• Heat oil in a large heavy pot over medium heat. Add chorizo and cook, stirring often, until some fat has rendered and chorizo begins to crisp, about 4 minutes.
• Add potatoes, spring onion whites, and garlic. Cook, tossing often, until potatoes are crisp-tender, 10-12 minutes. Add wine and cook until reduced by half, about 5 minutes. Add 2 1/2 cups water and continue to cook until potatoes are just tender, 5-8 minutes longer.
• Add clams and half of onion greens, cover pot, and cook, stirring occasionally, until clams have opened, 8-10 minutes (discard any clams that do not open).
• Divide clam mixture among bowls. Top with remaining onion greens and serve with toast.