Potatoes with Clams
Main Dishes • Irish
Description
Potatoes with Clams
Ingredients
- Clams (Vongole) 10 oz
- Olive Oil 6 tablespoons
- Onion 1 head
- Tomatoes 2 pieces
- Salad Potatoes 5 lbs
- Wheat Flour 1 tablespoon
- Garlic 1 clove
- Parsley 1 stem
- Salt to taste
- Saffron a pinch
Step-by-Step Guide
Step 1
Wash the clams in salted water, changing the water twice. Discard any broken ones and those that do not close immediately when touched. Place them in a pot, add 50 ml of water and a pinch of salt, cover, and put on high heat for 3–5 minutes. Remove the pot from the heat, take out the clams with a slotted spoon. Discard any that did not open. Strain the liquid into a bowl through a sieve lined with cheesecloth. Remove the clams from their shells and add them to the bowl with the broth.
Step 2
Heat the oil in a small skillet. Add the onion and cook, stirring, for 3 minutes, then add the tomato and cook, stirring for another 8 minutes.
Step 3
Transfer the onion and tomato to a large pot and set over low heat. Add the potatoes and stir in the flour.
Step 4
Crush the garlic in a mortar with a pinch of salt, parsley, and saffron. Add 2–3 tablespoons of the clam liquid, then pour the mixture into the potatoes.
Step 5
Add the clams and their broth, and add more water to cover the potatoes. Bring to a boil, then reduce the heat and cook for another 20–30 minutes until the potatoes are tender. Serve immediately in a soup tureen.
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