Garlicky Clams with Confited Potatoes

By danyell923

Ingredients

• 1 pound fingerling potatoes, halved lengthwise
• 4 garlic cloves
• 2 teaspoons black peppercorns
• 1 teaspoon kosher salt
• 1 cup extra-virgin olive oil
• 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

Details

Servings 4
Preparation time 100mins
Cooking time 100mins
Adapted from foodandwine.com

Preparation

Step 1

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.