We wash the clams and let it drain. In my case, I prefer to open them separately in case they have sand, even when we have soaked them with salt. I do both steps: first I leave them in salt water for a while and then steam them apart. Once opened, we reserve them covered with a damp cloth while we make the sauce.
In a low saucepan we add a little olive oil and the chilli. Sauté the garlic cloves and finely chopped parsley. Add the jet of white wine and let the alcohol to evaporate raising the fire.
We put a little flour, we stir with some rods so that it is done, and we pour little by little, the water or broth while we continue to stir. The amount will depend on the thickness that we like the sauce.
Add the clams, stir the casserole and we let the set do about 10 minutes as much. We remove the chilli and serve at the moment or reserve refrigerated, once cold, until consumption.
The best garlic bread: Italian or American recipe
With what to accompany the clams in green sauce
Clams in green sauce it is convenient to do them a little in advance. In this way the flavors settle and the sauce will completely permeate the bivalves. If you choose to make them before, remember to remove the chillies so that the sauce does not bite excessively. They are delicious with a few slices of bread, to scrape in the sauce.
Directly to the Palate | Clams a la marinera. Recipe Directly to the Palate | Clam casserole with white wine. Microwave recipe