Palourdes en Salsa Verde (Clams in green sauce)

1. 1

   Rinse clams individually in cold water to remove all sand.

2. 2

   Drain.

3. 3

   Put oil and garlic in a large casserole or Dutch oven with a tight-fitting lid.

4. 4

   When hot, add the clams and one-half cup of wine.

5. 5

   Cover closely and cook about five minutes, shaking skillet to redistribute the clams.

6. 6

   When the clams have started to open, add the pepper flakes, scallions and parsley.

7. 7

   Cover and cook briefly until all the clams have opened.

8. 8

   Blend the cornstarch with the two remaining tablespoons of wine and stir it into the sauce.

9. 9

   Meanwhile, put the frozen peas into a small sieve.

10. 10

    Run under very hot water about 15 seconds, just until the peas separate.

11. 11

    Add the peas to the clams, heat and serve.

* Per serving · 4 servings · Values may vary.