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Clam Stew with Potatoes and Parsley Puree
- 4 pounds small clams, like cockles or butter clams (see Note, page 21)
- 3/4 pound waxy potatoes, peeled and cut into 1/4-inch dice
- 3/4 cup dry white wine
- 1 bunch of fresh parsley, thick stems removed and tied in a bundle
- 1 garlic clove
- 1/4 cup extra virgin olive oil
Directions:View on Epicurious
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