Clams In Garlic Green Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Live small hardshell clams
2 tablespoons	30ml	Olive oil
1/4 cup	15g / 0.5oz	Thinly-sliced green onion
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	All-purpose flour - plus
2 teaspoons	10ml	All-purpose flour
1/2 cup	118ml	Bottled clam juice
1/4 cup	59ml	Dry white wine
1/2 cup	73g / 2.6oz	Finely-chopped parsley
1 tablespoon	15ml	Capers - drained
		Freshly-ground black pepper - to taste

Recipe Instructions

Seafood Alternatives: mussels

Scrub the clams, discarding any that are not tightly closed or that do not close when touched. Heat the olive oil in a Dutch oven or deep frying pan over medium heat. Add the green onion and garlic; saute until soft, 3 minutes. Stir in the flour and cook 1 minute.

Gradually stir in the clam juice and wine; cook and stir until smooth and thick, about 3 minutes. (The sauce can be made ahead to this point and refrigerated in a covered dish up to 24 hours; rewarm the sauce before proceeding.)

Stir the parsley and capers into the sauce and season to taste with pepper. Add the clams, cover and cook until the clams begin to open, 2 to 5 minutes. As each clam opens, lift it from the sauce with tongs, shaking juice into sauce, and transfer it to a serving platter (or to individual plates).

Recover the pan and continue until all clams are cooked; discard any clams that do not open. (If the sauce sticks, stir in additional wine or water 1 tablespoon at a time to prevent burning.) Stir the sauce and spoon it over the clams. Serve warm.

This recipe yields 6 to 8 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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