Almejas en Salsa Verde (Clams in Parsley Sauce)

Alexandra Raij and Eder Montero, chef/owners of Txikito and El Quinto Pino (New York, NY)
  • 24 manila clams
  • 14 cup olive oil
  • 2 cloves garlic, grated on a micro plane
  • or minced
  • 1 Basque red Guindilla pepper or 1 Thai Birdseye chile
  • 3 tablespoons parsley, chopped
  • 34 cup dry white wine, i.e. Txakoli or
  • Manzanilla Sherry
  • Salt to taste

Rinse clams in several changes of fresh water and pat dry. Heat a small pan that’s just large enough to accommodate the clams. Add olive oil and reduce the heat. Add garlic and red pepper/chile of choice and cook until just opaque (only a few seconds). Add clams, half the parsley and the wine. Reduce heat to medium and shake the pan a bit. As clams begin to open, remove them one by one to a warm ceramic dish. When all are removed, add remaining parsley to pan and taste for salt. Adjust seasoning and reduce sauce further if the alcohol in the wine hasn’t cooked off. Pour liquid over clams and serve immediately with bread for mopping up green sauce.

Published on July 9, 2015
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