A delicious recipe for clams cooked in a flavorful green sauce.
- 600 grams of clams
- 1 clove of garlic
- 1 cayenne pepper
- 30 milliliters of white wine
- 1 tablespoon of flour
- 100 milliliters of water
- 2 tablespoons of olive oil
- salt
- parsley
1. Open the clams by rinsing and draining them. Place them in a pot with half of the white wine. Cover and cook on medium heat for 1 minute. Remove from heat and finish opening the clams with your hands. Reserve them, covered with a damp cloth.
2. Start the sauce by peeling and chopping the garlic, and washing and chopping the parsley. In a shallow pot, pour in the olive oil and add the cayenne pepper. Once it reaches temperature, add the garlic and parsley, saut for 3 minutes. Pour in the remaining wine and let the alcohol evaporate.
3. Finish the sauce by adding the flour and stirring with a whisk, gradually pouring in the water until you achieve a smooth and thick sauce. Blend for a few seconds to intensify the green color of the sauce.
4. Add the clams to the pot, stir, and cook for 10 minutes. Serve hot.