SEAFOOD Pair steamed clams with parsley potatoes

Why not bring home one of the foods that's popular at restaurants?
By LINDA GASSENHEIMER
KNIGHT RIDDER NEWSPAPERS
A large bowl of steamed clams, some parsley potatoes and a chilled glass of white wine bring back memories of sitting on a deck overlooking the sparkling water on the Connecticut shore. Clams are easy and quick to make, but are rarely served at home. Here are some buying and storing tips.
Ask for steamers. They are considered soft-shell clams (although their shell is hard to the touch). Store them in a bowl in the refrigerator. Wash them under cold water with a stiff brush. Discard any that you can easily open with shells that move easily. Little Neck clams can also be used. These are considered hard-shell clams.
They should be stored in the refrigerator in salted water with a couple of handfuls of cornmeal.
When ready to use, rinse them under cold water and scrub with a brush. Throw away any with loose or open shells.
HELPFUL HINTS
Mussels can be substituted for the clams.
Red or yellow potatoes cut into 2-inch pieces can be used instead of creamers.
COUNTDOWN
Start potatoes.
Saut & eacute; vegetables for clams.
Finish potatoes.
Finish clams.
NEW ENGLAND STEAMED CLAMS
1 tablespoon canola oil
1 cup sliced onion
1 cup sliced carrot
1 cup sliced celery
1 cup dry white wine
Freshly ground pepper
2 pounds clams
Heat oil in a large saucepan on medium-high heat. Add the onion, carrots and celery. Saute until they start to shrivel but are not brown, about 10 minutes. Add the wine and pepper to taste. Add clams and cover tightly. Bring the liquid to a boil. Let boil about 3 minutes.
The wine will boil up over the clams and they will open. As soon as they are open, remove from the heat. With a slotted spoon, lift the clams out of the pan and place in two large soup bowls. Discard any clams that do not open.
Bring the liquid to a boil and reduce rapidly by half.
Serve the broth with all of the vegetables. Leave about 1/4 inch of the broth in the pan. This may have some sand from the clams in it. Makes 2 servings.
Per serving: 259 calories (27 percent from fat), 7.7 g fat (1 g saturated, 5.1 g monounsaturated), 23 mg cholesterol, 10.6 g protein, 19.2 g carbohydrates, 4 g fiber, 120 mg sodium.
PARSLEY POTATOES
3/4 pound creamed or new potatoes, washed but not peeled
1 tablespoon canola oil
1/2 cup chopped parsley
Salt and freshly ground pepper
Place potatoes in a large saucepan; add cold water to cover potatoes. Cover pan and bring to a boil. Simmer about 15 minutes, until cooked through.
Drain, place in a bowl. Toss with oil, parsley and salt and pepper to taste. Makes 2 servings.
Per serving: 195 calories (32 percent from fat), 6.9 g fat (0.9 g saturated, 5 g monounsaturated), 0 cholesterol, 3.6 g protein, 30.8 g carbohydrates, 2.2 g fiber, 9 mg sodium.