Ingredients:
1T olive oil
1t butter
4 small shallots, chopped
125 ml dry white wine
about 600 g potatoes, diced to 1cm squares
1 can clam with its juice
1 bay leaf
1T fresh thyme, or 1 tsp dried thyme
1 1/2 tsp salt
1/4 tsp ground black pepper
A small dash of paprika
A small dash of cayenne
150 ml double or whipping cream
200ml milk
2 T chopped fresh flat leaf parsley
A quarter each of red and green bell peppers
In a large pot over medium heat, add both oil and butter until hot. Sweat the onions and potatoes, about 5 min. Add the wine and turn up the heat until the wine reduces by half.
Lower the heat back to medium and add the clam juice (from the can), bay leaf, thyme, S&P, paprika, and cayenne. The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are. Bring to boil and simmer for about 15 min or when potatoes are almost done.
Meanwhile, in a separate pot, gently heat the milk but be careful not to boil. Turn off heat and set aside.
Add in the clams and bell peppers to the potato mixture and cook further for 5 min until both potatoes, and peppers are cooked. Stir in the warmed milk, bring to simmer for a minute or two.
Switch off heat and mix in the fresh parsley and cream. Cover and let it rest for about 20 min before serving. Serve with crusty bread.
