Shellfish and Potatoes à la Marinière

Name: Shellfish and Potatoes à la Marinière
Yield: 4 to 6 Servings
Ingredients: 1 1/4 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; 3/4 cup dry white wine; 1 pound littleneck clams, scrubbed; 1 pound mussels, scrubbed, debearded; 1 pound cockles or small Manila clams, scrubbedt; 6-8 razor clams, scrubbed (optional); 1 cup (packed) flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish; 1 1/2 tablespoons unsalted butter; Freshly ground black pepper

By Alain DucassePhotography by Tara Donne

February 13, 2012

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Recipe notes