Shellfish and Potatoes à la Marinière

Ingredients

• •1¼ pounds baby Yukon Gold potatoes
• •1 tablespoon kosher salt
• •2 tablespoons olive oil
• •1 bulb fennel
• •2 whole shallots
• •4 cloves garlic
• •¾ cup dry white wine
• •1 pound littleneck clams
• •1 pound mussels
• •1 pound cockles
• •7 whole razor clams
• •1 cup flat-leaf parsley
• •1½ tablespoons unsalted butter
• •to taste black pepper

Cooking Instructions

1. 1.

   Place potatoes in a medium saucepan. Add cold water to cover by 2". Add 1 tablespoon salt. Bring to a boil; reduce heat to low and simmer until potatoes are tender, about 15 minutes. Drain; set aside.

   15 min

2. 2.

   Meanwhile, heat oil in a large pot over medium heat. Add fennel, shallots, and garlic and cook, stirring often, until soft and fragrant, about 5 minutes. Remove pot from heat; add wine. Return pot to heat; increase heat to high, add littleneck clams, cover, and cook for 1 minute. Add mussels, cockles, razor clams (if using), and potatoes. Cover; cook until all shellfish have opened (discard any that do not open), 4-5 minutes longer.

   10 min

3. 3.

   Using a slotted spoon, transfer shellfish and potatoes to a warm bowl and transfer any remaining vegetables from pot to a blender. Pour liquid from pot into blender, leaving any sediment behind. Add 1 cup parsley and butter to blender; purée on high until sauce is bright green and thickened, about 2 minutes. Season to taste with salt and pepper. Pour over shellfish; stir to coat. Garnish with whole parsley leaves.

   5 min