Potatoes with shells
6 servings
60 minutes
Potatoes with clams is a traditional Irish dish that combines simple earthly and marine ingredients. Inspired by the culinary traditions of coastal regions, it features a delicate blend of potatoes and clams cooked in a rich broth. The dish has a refined sea aroma complemented by the sweetness of onions and tomatoes, while a spicy mix of garlic, parsley, and saffron adds depth of flavor. Preparing the clams requires attention to detail, but the result is worth every effort: they add richness in texture and a pleasant salty taste. Served hot in a soup pot where each ingredient perfectly reveals its role, creating a cozy and warming dish that symbolizes the warm atmosphere of an Irish home.
1
Wash the shells in salted water, changing the water twice. Separate the 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 set on high heat for 3-5 minutes. Remove the pot from the heat, use a slotted spoon to take out the shells. Discard all unopened ones. Pour the liquid into a bowl through a sieve covered with cheesecloth. Remove the mollusks from the shells and add them to the bowl with the broth.
- Vongole (Venus clams): 250 g
- Salt: to taste
2
Heat oil in a small pan. Add onion and cook, stirring, for 3 minutes, then add tomato and cook, stirring, for another 8 minutes.
- Olive oil: 6 tablespoons
- Onion: 1 head
- Tomatoes: 2 pieces
3
Transfer the onion and tomato to a large pot and place it on low heat. Add the potatoes and mix in the flour.
- Potato: 1.5 kg
- Wheat flour: 1 tablespoon
4
Crush garlic in a mortar with a pinch of salt, parsley, and saffron. Add 2-3 tablespoons of liquid from the shellfish, then pour the mixture into the potatoes.
- Garlic: 1 clove
- Salt: to taste
- Parsley: 1 stem
- Saffron: pinch
5
Add the shells 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 soft. Serve immediately in a soup bowl.
- Vongole (Venus clams): 250 g
