Taking advantage of the fact that we are still in the mushroom season and it has also started to get really cold, nothing better than a rich and comforting Potato, chanterelle and clam stew. You will see that it is not very complicated to do, the most important thing perhaps, make sure that the chanterelles are very clean and do not carry dirt and that the clams do not have sand, since otherwise we could spoil the whole plate.
For clean the mushrooms I have always heard that it is better to remove dirt with a damp cloth than no water, and I always try to do it. Although if I find a mushroom with abundant soil, I do not hesitate to clean under the tap and dry. To ensure that the clams not lead arenaI usually leave them for a few hours before preparing the recipe in salt water so that they open and expel all the grains of sand that they may have.