Palourdes en Salsa Verde (Clams in green sauce)

Ingredients

• 48 little neck clams
• ⅓ cup olive oil
• 1 ½ tablespoons finely minced garlic
• ½ cup plus 2 tablespoons dry white wine
• ¼ teaspoon dried, hot red pepper flakes
• 1 cup finely chopped trimmed scallions, green part and all
• ¾ cup finely chopped parsley
• 1 tablespoon cornstarch or arrowroot
• 1 cup frozen green peas

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    389 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 28 grams protein; 52 milligrams cholesterol; 1062 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Rinse clams individually in cold water to remove all sand. Drain.
2. Put oil and garlic in a large casserole or Dutch oven with a tight-fitting lid. When hot, add the clams and one-half cup of wine. Cover closely and cook about five minutes, shaking skillet to redistribute the clams.
3. When the clams have started to open, add the pepper flakes, scallions and parsley. Cover and cook briefly until all the clams have opened.
4. Blend the cornstarch with the two remaining tablespoons of wine and stir it into the sauce.
5. Meanwhile, put the frozen peas into a small sieve. Run under very hot water about 15 seconds, just until the peas separate. Add the peas to the clams, heat and serve.

15 minutes