Ingredients Seafood Shellfish Garlicky Clams with Confited Potatoes 4.0 (1) 1 Review At The Perennial in San Francisco, chef Chris Kiyuna confits potatoes, then serves them with garlicky braised clams. The potatoes are braised in a good amount of oil; Kiyuna reserves the cooking oil for the clams and for shallow frying other ingredients. Slideshow: More Potato Recipes By Chris Kiyuna Updated on November 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Nicole Franzen Total Time: 1 hrs 40 mins Yield: 4 to 6 Ingredients Potatoes 1 pound fingerling potatoes, halved lengthwise 4 garlic cloves 2 teaspoons black peppercorns 1 teaspoon kosher salt 1 cup extra-virgin olive oil Clams 2 garlic cloves, minced 2 medium shallots, minced 4 thyme sprigs plus 1/2 teaspoon finely chopped thyme 1 tablespoon crushed red pepper 2 pounds littleneck clams, scrubbed and rinsed 1 cup dry white wine Kosher salt Freshly ground black pepper 2 tablespoons Champagne vinegar 1 tablespoon chopped walnuts 1 tablespoon minced chervil 8 radishes with greens, radishes halved and greens torn 1/4 cup snipped dill Directions Prepare the potatoes In a 10-inch skillet, combine all of the ingredients and bring just to a simmer. Cook over moderately low heat until the potatoes are just tender, about 15 minutes. Let cool. Drain the potatoes, discarding the garlic and peppercorns; reserve the oil. Prepare the clams In a large saucepan, heat 1/3 cup of the reserved potato oil. Add the garlic and half the shallots and cook over moderate heat, turning occasionally, until softened, 5 minutes. Add the thyme sprigs and crushed pepper and cook until fragrant, about 30 seconds. Add the clams, wine and a pinch each of salt and pepper. Cover and cook over high heat, shaking the pan, until the clams open, 5 minutes. Remove the clams and discard the shells. Finely chop 1/3 cup of the clams. Strain the broth; reserve for another use. In a medium bowl, whisk the vinegar with the chopped clams, walnuts, chervil and thyme and the remaining shallot; let stand for 15 minutes. Season the dressing with salt. In a large skillet, heat 2 tablespoons of the reserved potato oil until shimmering. Add the potatoes cut side down and cook over moderately high heat, turning once, until lightly browned, 3 to 5 minutes. Transfer to a platter. Add the radishes to the skillet cut side down and cook until browned on the bottom, about 3 minutes. Transfer to the platter, fold in the radish greens and season with salt. Add the dressing and the whole clams to the skillet and warm over moderately low heat, about 3 minutes. Spoon over the potatoes and radishes, top with the dill and serve. Suggested Pairing Fresh, lightly fruity sparkling rosé. Rate it Print