Potato Soup with Warm Clam Salad

I changed the clams to scallops, shrimps would be fabulous too.

The warm clam salad used here is also available as a standalone recipe: Warm Clam Salad (Potato Soup).

Ingredients

• 3 tablespoons (45 ml) extra virgin olive oil
• 1/2 cup (120 ml) diced onion (1/4-inch (10 cm) dice)
• 1/2 cup (120 ml) diced leek (1/4-inch (10 cm) dice)
• 1/4 cup (60 ml) diced celery (1/4-inch (10 cm) dice)
• 1 teaspoon (5 ml) minced garlic
• salt and freshly ground pepper
• 4 cups (960 ml) Chicken Stock or canned low-salt chicken broth
• 1 pound (450 g) russet potatoes, peeled and cut into large chunks
• 1-1/2 teaspoons (5-2.5 ml) finely chopped fresh oregano
• Dash Tabasco sauce
• 1/2 cup (120 ml) diced new or fingerling potatoes (1/4-inch (10 cm) dice)
• 1/2 cup (120 ml) heavy cream ( I used 2% milk)
• 1 tablespoon (15 ml) extra virgin olive oil
• 1 tablespoon (15 ml) slivered garlic
• 1/2 cup (120 ml) dry white wine
• 1 pound (450 g) Manila or other small clams in shells, scrubbed
• 2 tablespoons (30 ml) finely chopped fresh flat-leaf parsley
• 1 cup (240 ml) packed coarsely chopped arugula or watercress

Method

1. Heat 2 tablespoons (30 ml) of the olive oil in a large, heavy pot over medium heat until hot. Add the onion, leek, celery, and garlic, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are soft but not brown, about 10 minutes.
2. Add the stock and russet potatoes, season with salt and pepper, and bring to a boil over high heat. Reduce the heat to a simmer and cook, uncovered, until the potatoes are very tender, about 15 minutes, stirring frequently to prevent sticking or scorching. Add the oregano.
3. Puree the soup in a blender or with an immersion blender. Taste for seasoning and add the Tabasco. (The soup can be made ahead to this point and refrigerated for several days or frozen.)
4. Pour the soup into a large saucepan with the diced new potatoes and slowly bring to a simmer. Cook, uncovered, until the potatoes are tender, about 5 minutes. Stir in the cream, heat through, then stir in the remaining 1 tablespoon (15 ml) olive oil. Taste for seasoning and keep warm.
5. At this point, make the warm clam salad. Heat the olive oil in a sauté pan over medium-high heat until hot. Add the garlic and sauté briefly until light brown.
6. Add the wine, clams, and salt and pepper to taste. Cook, uncovered, shaking the pan occasionally to redistribute and turn the clams, until open and cooked, about 3 minutes. If you use clams other than Manilas, you will need to cover the pan while they cook.
7. Remove the opened clams to a plate with a slotted spoon. Give any clam that has not opened a firm crack with a pair of tongs or a metal spoon, turn it in the liquid, and cook for another minute to see if it will open. Discard any that do not open.
8. Return the pan to high heat and bring the liquids to a boil to reduce the cooking juices slightly. Add the parsley and arugula and stir just to wilt. Taste for seasoning, return the clams to the pan, and toss well to reheat.
9. Add about 1/4 cup (60 ml) to the middle of the bowl of soup.

enjoy!