New Potatoes and Clams

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by Chef James Walt With crusty bread and a green salad this dish makes a delicious light lunch

Yield: Serves 4 as an appetizer or light lunch

Course:
Theme:

Ingredients

  • 1 lb. littleneck clams scrubbed and rinsed
  • 1-1/4 lb. new potatoes (smaller size) scrubbed with steel wool
  • 4 ounces slab bacon cubed
  • 1 small onion chopped
  • 2 tablespoons olive oil
  • 1/4 cup white wine
  • 1/4 cup heavy cream
  • 1 tablespoon chopped parsley
  • 1/2 tablespoon chopped tarragon
  • 1 ounce chilled butter
  • salt and pepper to taste

Directions

  1. In a saucepan cook the new potatoes in boiling salted water until just cooked or tender to the piercing with a fork. Drain water and reserve the potatoes.
  2. In a shallow pan with a lid, heat olive oil, add the bacon and sauté until light brown. Remove the bacon and place on a paper towel.
  3. Pour off some of the bacon fat from the pan, add the onions and sauté until translucent. Add the still-warm potatoes and clams to the pan. Increase the heat and add the white wine. Place the lid on the pan for approximately 2 minutes or until the clams have just opened. Add the cream and reduce slightly.
  4. To finish, add the chilled butter and fresh herbs. Lightly season with salt and pepper and serve hot.

Tips/Techniques

This segment appears in show #2723. Recipe courtesy of James Walt
© 2002 James Walt
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