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Recipes | Fruits & Vegetables


New Potatoes and Clams

by Chef James Walt


With crusty bread and a green salad this dish makes a delicious light lunch

Serves 4 as an appetizer or light lunch



  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.

This segment appears in show #2723.

Recipe courtesy of James Walt
© 2002 James Walt

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Published August 31, 2007