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Clams in parsley sauce

Almejas con puree de perejil

Photography by Pablo de Loy

Clams often get a bad rap, because it is so easy to overcook them. The key is to pull the clams out of the pot just as they open in order to keep them juicy and tender.

Yield: Serves 4

1 bunch fresh parsley, stems trimmed
1 teaspoon minced garlic
12-18 little neck clams
2 tablespoons Spanish extra-virgin olive oil
2 ounces dry white wine


Put the parsley and garlic in a blender. Add ¼ cup of water and puree. Strain the mixture through a fine mesh sieve, pushing on the puree with the back of a wooden spoon to release all the liquid.
Heat the olive oil in a shallow pot over medium heat. Add the clams and cover the pot. Once the pot begins to steam, carefully remove the lid and pour in the white wine. Cover the pot again and let the wine reduce, about 30 seconds. Uncover the pot often and remove the clams as they open. Set them aside in a serving bowl. Discard any clams that do not open. Once the clams are removed, add the parsley puree to the clam juices in the pot. Stir until well combined, then pour the sauce over the clams and serve immediately.