Best Clam Soup Mark Bittman Recipes

CLAM STEW WITH POTATOES AND PARSLEY PURéE

Clam Stew With Potatoes And Parsley Purée image

Provided by Mark Bittman

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 pounds small clams, like littlenecks, cockles or butter clams
12 ounces waxy potatoes, peeled and cut into 1/4-inch dice
1 cup dry white wine
1 bunch parsley, thickest stems removed and tied in a small bundle
1 clove garlic
1/3 cup extra virgin olive oil
Salt

Steps:

Wash the clams well, in several changes of water, until the water contains no traces of sand. Put in a wide, deep skillet or a saucepan along with potatoes, wine and parsley stems. Cover, and turn heat to high.
While clams and potatoes cook, combine parsley leaves and thin stems in a blender with garlic and oil. Blend, adding water as necessary to make a smooth purée (it will take 1/2 cup or more). Add salt to taste, and transfer to a bowl.
Cook clam-potato mixture until potatoes are tender, about 15 minutes. Remove and discard thick stems, then stir half the purée into clams and serve, passing the rest at table.

Nutrition Facts : @context http, Calories 668, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 23 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 3 grams, Sodium 2743 milligrams, Sugar 1 gram, TransFat 0 grams

CLAM SOUP - MARK BITTMAN

Clam Soup - Mark Bittman image

From Mark Bittman's "The Best Recipes in the World". This recipe looks simple and quick and has nothing to do with Clam Chowder! He calls for "the smallest hardshell clam you can find (do not use steamers). Hope I can find those in the PNW!

Provided by Mrs Goodall

Categories Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 lb dried kombu, rinsed (kelp)
24 small clams, like littlenecks, mahogany clams or 24 small cockles, scrubbed and washed well
4 scallions, trimmed and cut into 2-inch lengths
1 tablespoon mirin (or sake or 1 tsp honey)
2 tablespoons soy sauce
1 teaspoon dark sesame oil
1 pinch salt, to taste
5 cups water

Steps:

Prepare clams. Discard clams with broken shells or shells that are not tightly closed. Be sure to wash the clams thoroughly-no trace of sand should remain on their shells.
Combine 5 cups water and the kombu in a large saucepan; turn the heat to medium and cook the kombu until tender, about 10 minutes, never letting the water come to a full boil.
Remove and discard the kombu and add the clams, then cook just until the clams open, about 5 minutes.
Stir in the scallions, sake, soy sauce, sesame oil, and salt; taste and adjust the seasoning. Serve immediately.
Any clams that do not open during the cooking process can be pried open with a dull knife at the table.

Nutrition Facts : Calories 80.6, Fat 1.8, SaturatedFat 0.3, Cholesterol 16.2, Sodium 966.4, Carbohydrate 6.5, Fiber 0.8, Sugar 0.7, Protein 9.6