Palourdes en Salsa Verde (Clams in green sauce) – a delicious recipe with neck clams, olive oil, garlic, white wine, hot red pepper, trimmed scallions. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Rinse clams individually in cold water to remove all sand.
2
Drain.
3
Put oil and garlic in a large casserole or Dutch oven with a tight-fitting lid.
4
When hot, add the clams and one-half cup of wine.
5
Cover closely and cook about five minutes, shaking skillet to redistribute the clams.
6
When the clams have started to open, add the pepper flakes, scallions and parsley.
7
Cover and cook briefly until all the clams have opened.
8
Blend the cornstarch with the two remaining tablespoons of wine and stir it into the sauce.
9
Meanwhile, put the frozen peas into a small sieve.
10
Run under very hot water about 15 seconds, just until the peas separate.
11
Add the peas to the clams, heat and serve.
264
kcal
Calories
20
g
Fat
16
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 48 little neck clams, ⅓ cup olive oil, 1 1/2 tablespoons finely minced garlic, 1/2 cup plus 2 tablespoons dry white wine, and more.
Yes, Palourdes en Salsa Verde (Clams in green sauce) falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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