Garlicky Clams with Confited Potatoes

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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 

Garlicky Clams with Confited Potatoes
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

  1. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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