Shellfish and Potatoes à la Marinière Recipe | Epicurious

Ingredients

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