Spanish clams in green sauce

Spanish Almejas en Salsa Verde is a traditional Basque dish that combines tender clams with a vibrant, garlicky green sauce made with parsley, white wine, and olive oil.

This recipe is simple yet elegant, perfect as an appetizer or a light seafood dish for any occasion. Its origins lie in northern Spain, where fresh seafood meets rustic flavors. The bright green hue and fresh aroma make this dish both visually stunning and packed with flavor.

Ingredients:

• 2 pounds fresh clams, cleaned and scrubbed
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, finely minced
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 1/2 cup fish or clam stock (or water)
• 1/2 cup fresh parsley, finely chopped
• 1 teaspoon kosher salt (or to taste)
• Freshly ground black pepper, to taste
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Rinse the clams under cold water and scrub the shells thoroughly.
2. Discard any clams that are cracked or remain open when tapped.
3. In a large skillet or sauté pan, heat the olive oil over medium heat.
4. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
5. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a light roux.
6. Slowly pour in the white wine, whisking well to avoid lumps.
7. Let it simmer for 2 minutes to allow the alcohol to evaporate.
8. Add the clams to the pan along with the fish stock.
9. Cover the pan and let the clams steam over medium-high heat for 5-7 minutes.
10. Discard any clams that remain closed.
11. Stir in the chopped parsley, season with salt and pepper, and finish with a squeeze of fresh lemon juice, if using.
12. Let the sauce thicken slightly and coat the clams.
13. Transfer the clams and sauce to a serving dish.
14. Garnish with a sprinkle of extra parsley and serve immediately with crusty bread to soak up the sauce.