Ingredients
for servings
2 ⅕ pounds Clams (fresh or frozen)
1 large Onion
1 green Chile pepper
½ bunch flat-leaf Parsley
½ Lemon
2 tablespoons Olive oil
1 ¼ cups dry White wine (or fish stock)
Preparation steps
Step 1/10
Scrub clams and let soak for 1 hour in cold water, chaning the water once. (If using frozen clams, let thaw first.)
Step 2/10
Meanwhile, peel onion and garlic and finely chop both. Halve chile lengthwise, remove the seeds, rinse and pat dry. Cut chile into thin strips.
Step 3/10
Rinse parsley, shake dry, pluck leaves and chop coarsely. Squeeze juice from lemon.
Step 4/10
Drain clams in a sieve. Discard any that remain opened.
Step 5/10
Heat oil in a large pot over medium heat. Cook onion and garlic until translucent, about 2 minutes. Add chile and sauté until softened, about 1 minute.
Step 6/10
Add wine and bring to a boil.
Step 7/10
Add clams, cover and cook over high heat until all the clams have opened, about 4 minutes, shaking pot a few times.
Step 8/10
With a skimmer, transfer clams to a plate. Remove any clams that have not opened.
Step 9/10
Add parsley to the cooking broth and season with salt, pepper and lemon juice.
Step 10/10
Pour broth over the clams and serve hot or warm.
