How to make
Soak the clams in salted water for 1 hour.
Then replace the water with a new one and leave them for another hour. This way they will throw away the sand they contain and will not be crunchy when we're consuming them.
Chop the garlic and onion very finely and fry them in the heated olive oil over a moderate to low heat. Before they start to aquire an appetizing color, add the flour and stir until they aquire a light golden color - about 2 minutes.
Pour the wine, while constantly stirring and when the sauce thickens, dilute it with more water.
Cook for 3-4 minutes and if desired you can dilute with more liquid. Add the clams and as soon as they open up, add the fresh green spices, salt and stir for a minute.
Serve the finished dish while it's warm.
This is a typical Galician dish and along with sailor-style clams, they are present at the festive tables of the people there. It is also served at Christmas, although it seems to us to be a summer dish.
The Clams in Salsa Verde are ready.
