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Clams With Green Sauce (Salsa Verde)

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“Use fresh littleneck clams, the smaller the better. This is a dish that cooks in minutes and goes very well with rice.”
READY IN:
15mins
SERVES:
4
YIELD:
24 clams
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.

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