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Almejas con puree de perejil

March 2013

Almejas con puree de perejil
Clams in parsley sauce

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 1 minute. Begin to remove the clams as they open and set them 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. 

Photography by Pablo de Loy