Clam Stew With Potatoes And Parsley Puree

• 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
• 13 cup extra virgin olive oil
• Salt

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

clams, potatoes, white wine, parsley, clove garlic, extra virgin olive oil, salt

Taken from cooking.nytimes.com/recipes/10510 (may not work)