Clam Stew with Potatoes and Parsley Puree

• 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

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

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

Taken from www.epicurious.com/recipes/food/views/clam-stew-with-potatoes-and-parsley-puree-355954 (may not work)