We created this dish for a special event at Tra Vigne. The potato soup was on the menu and we added the little clam salad, which makes a wonderfull appetizer on its own.
Heat 2 tablespoons of the olive oil in a large, heavy pot over medium heat until hot. Add the onion, leek, celery, garlic, and bay leaf, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are soft but not brown, about 10 minutes. Add the stock and russet potatoes, season with salt and pepper, and bring to a boil over high heat. Reduce the heat to a simmer and cook, uncovered, until the potatoes are very tender, about 15 minutes. Stir frequently to prevent sticking or scorching. Add the oregano.
Discard the bay leaf and puree the soup in a blender or with an immersion blender. Taste for seasoning and add the Tabasco. (The soup can be made ahead to this point and refrigerated for several days or frozen.)
Pour the soup into a large saucepan with the diced new potatoes, and slowly bring to a simmer. Cook, uncovered, until the potatoes are tender, about 5 minutes. Stir in the cream, heat through, then stir in the remaining 1 tablespoon olive oil. Taste for seasoning. Keep warm.
At this point, make the warm clam salad: Heat the olive oil in a sauté pan over medium-high heat until hot. Add the garlic and sauté briefly until light brown. Add the wine, clams, and salt and pepper to taste. Cook, uncovered, shaking the pan occasionally to redistribute and turn the clams, until open and cooked, about 3 minutes. If you use clams other than Manilas, you will need to cover the pan while they cook.
Remove the opened clams to a plate with a slotted spoon. Give any clam that has not opened a firm crack with a pair of tongs or metal spoon, turn it in the liquid, and cook for another minute to see if it will open. Discard any that do not open. Return the pan to high heat and bring the liquids to a boil to reduce the cooking juices slightly. Add the parsley and arugula and stir just to wilt. Taste for seasoning, return the clams to the pan, and toss well to reheat.
To serve, ladle some soup into the bottom of 4 soup plates. Divide the clam salad among the plates, then drizzle with the pan juices from the clams. Serve immediately.
Note : A drizzle of new press olive oil, basil oil or broken tomato vinaigrette adds a new dimension of flavor
Variation for Warm Potato Vinaigrette: Make the soup as directed, omitting the cream and olive oil enrichments. Scoop out 1 cup, let cool, and whisk in 3 tablespoons extra virgin olive oil and 1 tablespoon sherry vinegar. Season with salt and pepper to taste. Use as a dressing for green salad or as a sauce for spaghettini.
Variation for Smoked Potato Soup: Begin the soup by boiling the russet potatoes in salted water to cover until tender, about 15 minutes, and then put them through a ricer or the large holes of a box grater. Spread on an oiled baking sheet and place on a rack over a fire to which soaked wood chips have been added. Cover the grill and smoke for 15 minutes. Make the soup, adding the "smoked" russets instead of the raw ones. Simmer for 5 minutes to meld flavors, then continue with the recipe. Turn a cup of this soup into a vinaigrette (as above) for asparagus, and you have an extraordinary dish.
