Delight in the fresh flavors of Clams in Green Sauce, a dish that showcases the beauty of seafood combined with a vibrant and aromatic sauce. Cooked with garlic, parsley, and a splash of white wine, this recipe not only offers a taste of the ocean but also brings a touch of elegance to your dining experience. Perfect for impressing guests at dinner parties or simply treating yourself on a cozy night in, it’s a must-try for any seafood lover.
The simplicity of this dish allows the natural flavors of the clams to shine, complemented beautifully by the bright and garlicky green sauce. Serve it over fresh pasta or with crusty bread to soak up every last drop. Easy to prepare yet sophisticated enough for special occasions, Clams in Green Sauce is sure to make a lasting impression at your table, combining the essence of Mediterranean cuisine and the delights of seafood cooking.
- In a large pot, heat the olive oil over medium heat. Add 5 sliced garlic cloves and sauté until the garlic begins to dance but does not brown.
- Stir in 1 teaspoon of flour, mixing well. Pour in a splash of white wine along with 250 ml of hot fish stock, bringing the mixture to a boil for about 2 minutes.
- Add 2 kg of clams and cover the pot with a lid. Keep on heat until the clams open, stirring occasionally. Remove opened clams to a plate and discard any that do not open.
- Once all clams are opened, strain the cooking juice to remove any sand and return it to the pot. Let it reduce over low heat if too thin, or add a bit of water or wine if too thick.
- Return the clams to the sauce and sprinkle with chopped parsley to taste before serving. Enjoy with a side of crusty bread or over pasta.
