Shellfish and Potatoes à la Marinière
A luxurious French-inspired seafood dish combining fresh shellfish with tender potatoes in a fragrant white wine and herb sauce. The dish features a medley of clams, mussels, and cockles paired with baby potatoes and aromatic vegetables.
Ingredients
- •1¼ pounds baby Yukon Gold potatoes
- •1 tablespoon kosher salt
- •2 tablespoons olive oil
- •1 bulb fennel
- •2 whole shallots
- •4 cloves garlic
- •¾ cup dry white wine
- •1 pound littleneck clams
- •1 pound mussels
- •1 pound cockles
- •7 whole razor clams
- •1 cup flat-leaf parsley
- •1½ tablespoons unsalted butter
- •to taste black pepper
Cooking Instructions
- 1.
Place potatoes in a medium saucepan. Add cold water to cover by 2". Add 1 tablespoon salt. Bring to a boil; reduce heat to low and simmer until potatoes are tender, about 15 minutes. Drain; set aside.
15 min
- 2.
Meanwhile, heat oil in a large pot over medium heat. Add fennel, shallots, and garlic and cook, stirring often, until soft and fragrant, about 5 minutes. Remove pot from heat; add wine. Return pot to heat; increase heat to high, add littleneck clams, cover, and cook for 1 minute. Add mussels, cockles, razor clams (if using), and potatoes. Cover; cook until all shellfish have opened (discard any that do not open), 4-5 minutes longer.
10 min
- 3.
Using a slotted spoon, transfer shellfish and potatoes to a warm bowl and transfer any remaining vegetables from pot to a blender. Pour liquid from pot into blender, leaving any sediment behind. Add 1 cup parsley and butter to blender; purée on high until sauce is bright green and thickened, about 2 minutes. Season to taste with salt and pepper. Pour over shellfish; stir to coat. Garnish with whole parsley leaves.
5 min