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Sautéed Clams with White Beans and Salsa Verde

This is a simple and popular Spanish tapa, clams quickly sautéed in a white wine and parsley sauce.

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Yield: 4 servings

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Active Time: 30 minutes
Start to Finish: 30 minutes

For this recipe you’ll need:

2 tablespoons extra virgin olive oil
1/2 onion, medium dice
3 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup white wine
1/2 cup seafood stock or clam juice
1 1/2 pounds clams in the shell
3/4 cup white beans, drained and rinsed
1/2 cup fresh parsley, finely chopped
Salt to taste
1/2 baguette, warmed

Heat a wide, heavy pan over medium heat, and add the olive oil. Gently sauté the onion until softened, 3 to 4 minutes.
Stir in the garlic, and cook until aromatic, about 1 minute.
Sprinkle in the flour, and cook for about 2 minutes to remove the raw, starchy taste.
Slowly pour the wine and clam juice into the pan while whisking, and simmer until thickened.
Keep this sauce on very low heat while cooking the clams. To cook the clams, bring 4 cups of water to a boil in a saucepan. Add the clams to the boiling water, and cook until they open. Once open, remove them from the water and transfer to the pan with the sauce. Note: We cook the clams in a separate pot to prevent any sand from making its way into the finished dish
Stir the parsley into the pan, and season with salt to taste. Serve with the warm baguette.