I was in the market today shopping for fish and, as usual, not quite sure what to buy when I spotted some nice-looking clams at 6 euros a kilo. I usually just cook clams a la marinera, with paprika and sherry, but I wanted something that would turn them into a one-pot meal. At first, I thought about doing them with rice, but then it struck me that they would be good in a potato stew. In Cadiz, the usual thing to combine with potatoes like this is cuttlefish (papas con choco) but it worked very well with the clams and I will definitely be repeating this one. I think I might also try to work out a curried version with coconut milk and turmeric at some point.
1 head of celery
2 cloves of garlic
2 teaspoons of smoked paprika
1 teaspoon of cumin
2 kg of potatoes
1/2 kg of green beans
4 ripe tomatoes
1 teaspoon of salt
1 glass of white wine
1 glass of chicken stock (or replace with fish stock or water)
2 bay leaves
1 kg of clams
- Clean and chop the celery and garlic, and fry gently in plenty of olive oil.
- Peel the potatoes and cut them into large chunks. Cut the green beans into 2-inch segments. Cut the tomatoes into large chunks. Wash the clams thorough in plenty of cold water.
- Once the celery begins to soften, add the paprika and cumin and fry for 30 seconds or so before adding the potatoes, beans, tomatoes, wine, stock, bay leaves and salt.
- Bring to a boil, turn heat to low, cover and simmer gently until the potatoes are just done.
- Add the clams, stir well, cover and continue cooking for a few minutes until all of the clams have opened.