Source: Mr. Wilkinson's Family Well-Dressed Salad

Salad of Clams, Potato, Sorrel and Sour Cream
The beginning of autumn says hello to wonderful new potatoes. These, mixed with clams that have been feasting over the summer, make for a sublime seasonal dish.
Rating:
Serves: 4
Prep Time: about 20 minutes minutes
Cook Time: about 15 minutes

 

 
2 pounds 3 ounces large hardshell clams
2 pounds 3 ounces small new potatoes
1/4 cup sour cream
3 cornichons (small French pickles), roughly chopped
2 sorrel leaves, washed and torn
White pepper and salt




Place a large pot on the stove, pop the lid on and place on high heat for 2 minutes. Add the clams and 1/2 cup  of water to the pot. Put the lid back on and cook the clams for 3 to 5 minutes, shaking all the time until all the clams have opened. Strain into a colander, reserving the clam cooking liquid.


Pick the clams from the shells right away and set aside.


Meanwhile, peel the potatoes and cut them, if needed, into the size of a wine bottle screwcap. Place in a pot filled with water and bring to a boil. Turn the heat down to a gentle simmer and cook for 10 to 12 minutes, or until just tender. Drain and set aside.


Wash out that pot and add 1/2 cup of the reserved clam cooking liquid. Bring to a boil and cook until the liquid reduces by half. Whisk in the sour cream. Pour the sour cream dressing over the cooked potatoes and toss gently.


Mix in the clams, cornichons, and sorrel. Place in a serving bowl, add the white pepper. Taste and add a pinch of salt, if you like.


 


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