Palourdes En Salsa Verde Clams In Green Sauce Recipes

Steps:

• Rinse clams individually in cold water to remove all sand. Drain.
• 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.
• When the clams have started to open, add the pepper flakes, scallions and parsley. Cover and cook briefly until all the clams have opened.
• Blend the cornstarch with the two remaining tablespoons of wine and stir it into the sauce.
• 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.

Steps:

• Heat oil in a large skillet over high heat. Add garlic and clams, then cook while stirring about 30 seconds until shells open. Add green onions and 1/2 cup of wine. Add clam juice and pepper flakes.
• Blend cornstarch with the remaining tablespoon of wine and stir into clams and sauce, stirring until thickened. Add a little salt, then sprinkle with parsley and stir.

Steps:

• In a large blender place the red onion, jalapenos, and lime juice start to puree by pulsing the mixture for 30 seconds to a 1 minute.
• With the blender running, start adding the parsley and cilantro in handful bunches, slowly so as not to crowd the blender. When the whole mixture is smooth, season with salt and pepper and set aside.
• Heat a large saute pan on high with 1 tablespoon of olive oil, when the oil begins to smoke add the sliced garlic and cook for approximately 30 seconds until the garlic slices are brown but not burned. Add the clams and cook for 2 minutes.
• Deglaze the pan with the white wine and clam juice, cover the pan and cook for 3 more minutes. Remove the lid and add the pureed salsa verde mixture stirring constantly in order to combine the clams, their cooking liquid, and the salsa verde thoroughly. Cook for 3 more minutes, season with salt and pepper and serve with grilled bread points.

Steps:

• In a dry cast iron skillet, toast the unpeeled garlic, serranos, and pumpkin seeds until browned. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil, and lime juice. Blend until smooth. Season with the salt and pepper.

Steps:

• Pre-cooking: Scrub clams and leave soaking in icy water until ready to cook; Chop up onion, garlic and parsley in small pieces.
• Cooking steps: It's important to follow the steps, it will make a lot of difference to the taste of your meal.
• In a deep pan put olive oil and once warm stir in your finely chopped onion, once it is getting brown you will want to add the garlic and the parsley, at this point you will add the Tbsp. of flour and mix well.
• Add your clams and stir consistently for a couple minutes then add your white wine.
• Once the clams have opened add 1 cup of water to the pan and add the optional ingredients (peas and potatoes) and bring to boil.
• discard any clams that haven't opened.
• Add the fish, which will be done in about 10-15 minutes.
• I add a bit more white wine before serving, but it is not neccessary.
• **serveon a nice big plate a piece of fish, 4-6 clams a bit of potatoes and peas and place a couple leaves of parsley for decoration.
• this is great as the main dish and served with some rice on the side or cous-cous.