Easy recipe Clam Stew with Potatoes and Parsley Puree

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about four pounds small, clams (Recipes by ingridients clams) like cockles or butter clams (Recipes by ingridients clams) (see Note, page about twenty-one)three/about four pound waxy potatoes, peeled and cut into one quarter-inch dicethree/about four cup dry white wineone bunch of fresh, parsley (Recipes by ingridients parsley) thick stems removed and tied in a bundleone garlic cloveone quarter cup extra virgin olive oilSalt. .