Shellfish and Potatoes à la Marinière

Ingredients

• 6 servings pepper black freshly ground
• 6  clams scrubbed
• 0.8 cup wine dry white
• 1  fennel bulb diced trimmed
• 1 cup flat parsley whole packed coarsely chopped for garnish ()
• 4  garlic clove finely chopped
• 1 tablespoon kosher salt plus more
• 1 pound littleneck clams scrubbed
• 1 pound littleneck clams scrubbed
• 1 pound mussels scrubbed
• 2 tablespoons olive oil 
• 2  shallots finely chopped
• 1.5 tablespoons butter unsalted
• 1.3 pounds yukon gold potatoes 

Equipment

• bowl
• sauce pan
• pot
• blender
• slotted spoon

Directions

1. Place potatoes in a medium saucepan.
2. Add cold water to cover by 2".
3. Add 1 tablespoonsalt. Bring to a boil; reduce heat to low andsimmer until potatoes are tender, about15 minutes.
4. Drain; set aside.
5. Meanwhile, heat oil in a large pot overmedium heat.
6. Add fennel, shallots, andgarlic and cook, stirring often, until soft andfragrant, about 5 minutes.
7. Remove pot fromheat; add wine. Return pot to heat; increaseheat to high, add littleneck clams, cover,and cook for 1 minute.
8. Add mussels, cockles,razor clams (if using), and potatoes. Cover;cook until all shellfish have opened (discardany that do not open), 4-5 minutes longer.
9. Using a slotted spoon, transfer shellfishand potatoes to a warm bowl and transferany remaining vegetables from pot to ablender.
10. Pour liquid from pot into blender,leaving any sediment behind.
11. Add 1 cupparsley and butter to blender; purée on highuntil sauce is bright green and thickened,about 2 minutes. Season to taste with saltand pepper.
12. Pour over shellfish; stir to coat.
13. Garnish with whole parsley leaves.
14. Per serving: 244 calories, 8 g fat, 32 g carbohydrates
15. Bon Appétit