• Ingredients: 41
  • Serves: 4

Shellfish and potatoes à la marinière with small new or baby yukon gold potatoes, kosher salt plus more, olive oil, fennel bulb, trimmed, diced, shallots, finely chopped, garlic cloves, finely chopped, dry white wine, littleneck clams, scrubbed, mussels, scrubbed, debearded, cockles or small manila clams, scrubbed, 6-8 razor clams, scrubbed, flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish, unsalted butter, freshly ground black pepper.


  • 1 1/4 lb. small new or baby Yukon Gold potatoes
  • 1 tbsp. kosher salt plus more
  • 2 tbsps. olive oil
  • 1 fennel bulb, trimmed, diced
  • 2 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 3/4 cup dry white wine
  • 1 lb. littleneck clams, scrubbed
  • 1 lb. mussels, scrubbed, debearded
  • 1 lb. cockles or small Manila clams, scrubbed
  • 6-8 razor clams, scrubbed
  • 1 cup flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish
  • 1 1/2 tbsps. unsalted butter
  • Freshly ground black pepper

Horseradish dressing:

Steak salad:

  • 2 tbsps. olive oil, divided
  • 1 1-pound rib-eye, flank, or skirt steak
  • Kosher salt, freshly ground pepper
  • 12 oz. fingerling potatoes, thinly sliced
  • 1/2 English hothouse cucumber, thinly sliced
  • 6 radishes, cut into thin wedges
  • 2 cups greens
  • Pickled Red Onions


  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


  1. Step 1 Place potatoes in a medium saucepan. Add cold water to cover by 2″. Add 1 tablespoon salt. Bring to a boil; reduce heat to low and simmer until potatoes are tender, about 15 minutes.

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  2. Step 2 Meanwhile, heat oil in a large pot over medium heat. Add fennel, shallots, and garlic and cook, stirring often, until soft and fragrant, about 5 minutes.

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  3. Step 3 Remove pot from heat; add wine. Return pot to heat; increase heat to high, add littleneck clams, cover, and cook for 1 minute.

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  4. Step 4 Add mussels, cockles, razor clams (if using), and potatoes. Cover; cook until all shellfish have opened (discard any that do not open), 4-5 minutes longer.

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  5. Step 5 Using a slotted spoon, transfer shellfish and potatoes to a warm bowl and transfer any remaining vegetables from pot to a blender.
  6. Step 6 Pour liquid from pot into blender, leaving any sediment behind. Add 1 cup parsley and butter to blender; purée on high until sauce is bright green and thickened, about 2 minutes.

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  7. Step 7 Season to taste with salt and pepper. Pour over shellfish; stir to coat. Garnish with whole parsley leaves.

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