Recipe courtesy of Brooke Williamson
Recipe courtesy of Brooke Williamson
Watch how to make this recipe.
Steamed Clams with Chive Butter Fingerling Potatoes and Chive Relish
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- Level: Intermediate
- Total: 50 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1665
- Total Fat
- 125 g
- Saturated Fat
- 36 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 75 g
- Cholesterol
- 258 mg
- Sodium
- 3127 mg
Steamed clams and fingerling potatoes are cooked in a garlicky white wine and clam broth, then finished with a vibrant chive butter, chive relish and crispy potato confetti.
- Level: Intermediate
- Total: 50 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1665
- Total Fat
- 125 g
- Saturated Fat
- 36 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 75 g
- Cholesterol
- 258 mg
- Sodium
- 3127 mg
Ingredients
Chive Butter:
Chive Relish:
Potatoes:
Clams:
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Directions
- For the chive butter: Combine the softened butter, chives, garlic, blanched spinach and a pinch of salt in a food processor. Blend until smooth, vibrant green and fully incorporated. Transfer to a bowl and refrigerate until needed.
- For the chive relish: Combine the chives, lemon zest, olive oil and a pinch of salt in a small bowl. Stir to combine and set aside.
- For the potatoes: Place the purple fingerling potatoes in a medium saucepan and cover with cold water and season with salt. Bring to a boil and cook until tender but not falling apart, 10 to 12 minutes. Drain and set aside to keep warm.
- For the potato confetti, rinse the diced Yukon Gold potato under cold water until the water runs clear. Thoroughly dry the potatoes with paper towels. Heat 2 inches of neutral oil in a small saucepan to 350 degrees F. Fry the potatoes until golden brown and crisp, 2 to 3 minutes. Transfer the potatoes to a paper towel-lined plate and season with salt. Let cool to room temperature, then add to a large bowl with the chive relish and stir to combine. Set aside.
- For the clams: Heat the olive oil in a large Dutch oven or wide pot over medium heat. Add the sliced garlic and cook until fragrant but not browned, about 1 minute. Add the white wine, clam juice and lemon juice and bring to a simmer.
- Add the clams, cover the pot tightly and steam the clams until the shells open, 5 to 8 minutes. Discard any clams that do not open.
- Using a slotted spoon, transfer the clams to a bowl and keep warm. Whisk about 3 tablespoons of the chive butter into the hot cooking liquid in the pan until melted and emulsified, creating a bright green broth. Taste and adjust seasoning as needed.
- Divide the fingerling potatoes among 4 shallow bowls and arrange the clams on top. Spoon the hot green chive broth generously over and around the clams. Drizzle the potato confetti and chive relish mixture over the bowls and finish each with a generous sprinkle of fresh chives.
Cook’s Note
Blanching the spinach before blending helps preserve the bright green color of the butter. The potato confetti should be fried just before serving to maintain its crisp texture.
