This classic Basque seafood dish is quick and easy to prepare. Its success relies on using high-quality fresh clams that have not been overcooked. To achieve the proper texture for your clams, lightly cook the clams until they just open and then pour the finished green sauce over them.
Wine Recommendation: Txomín Etxaniz’s Txakoli offers pure flavors of green apple and lemon-lime, which are perfect for this salty, garlicky preparation. It is difficult to suggest alternatives to Txakoli, due to its unique character and the fact that it’s the only Basque white, but other dry whites to consider include Albariño, Chablis, Vermentino and Sauvignon Blanc.