Seafood: Shellfish and Potatoes a la Mariniere

White wine and briny shellfish juices marry in the pot, then are puréed with parsley to create a light sauce so flavorful, it needs only a touch of butter.

Seafood: Shellfish and Potatoes a la Mariniere

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  • Prep Time


  • Total Time


  • Servings



  • pounds small new or baby Yukon Gold potatoes

  • 1

    tablespoon kosher salt plus more

  • 2

    tablespoons olive oil

  • 1

    fennel bulb, trimmed, diced

  • 2

    shallots, finely chopped

  • 4

    garlic cloves, finely chopped

  • ¾

    cup dry white wine

  • 1

    pound littleneck clams, scrubbed

  • 1

    pound mussels, scrubbed, debearded

  • 1

    pound cockles or small Manila clams, scrubbed

  • 6-8

    razor clams, scrubbed (optional)

  • 1

    cup (packed) flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish

  • tablespoons unsalted butter

  • Freshly ground black pepper


Place potatoes in a medium saucepan. Add cold water to cover by 2". Add 1 Tbsp. salt. Bring to a boil; reduce heat to low and simmer until potatoes are tender, about 15 minutes. Drain; set aside. 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. 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.


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