Clams With Green Sauce (Salsa Verde) - cooking recipe

Ingredients

24 littleneck clams
fresh ground pepper
1/4 cup vegetable oil
1 tablespoon garlic clove, minced
1/4 cup green onion, chopped
1/2 cup dry white wine
1 tablespoon dry white wine
3/4 cup clam juice
1/8 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
salt
1/4 cup fresh parsley, chopped

Preparation

Heat oil in a large skillet over high heat. Add garlic and clams, then cook while stirring about 30 seconds until shells open. Add green onions and 1/2 cup of wine. Add clam juice and pepper flakes.
Blend cornstarch with the remaining tablespoon of wine and stir into clams and sauce, stirring until thickened. Add a little salt, then sprinkle with parsley and stir.