Potatoes with Clams

Main Dishes | Irish cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Potatoes with Clams

Ingredients

Clams (Vongole) - 8.8 oz
Olive Oil - 6 tablespoons
Onion - 1 head
Tomatoes - 2 pieces
Salad Potatoes - 3 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.