How to make
Place the clams in a container of cold salted water for about 2-3 hours, changing the water every 30 minutes. This is done to remove the sand from their shells. If the clams are alive, this must be done, otherwise you will be crunching on sand, which is not pleasant at all. It is made only with the clams, not the black mussels, which live attached to the rocks and do not contain sand.
Last time I bought the Venus clams and they were supposed to be sold as fresh, but they didn't release sand when they were in the water, nor did they contain sand when consumed. This leads me to believe that they were processed, then frozen and then defrosted, meaning they were not alive and fresh. This affects the taste, which is not as intense as the sea aroma that they should have. But they are still pleasant.
After you prepare the clams, make the sauce:
Chop the onion and garlic and fry them in olive oil. Add half the chopped parsley and then the flour with the salt and stir until lightly fried and with a pleasant aroma of toasted flour. Pour in the wine and stir, then pour in the broth or water and beat with a wire whisk until you have a smooth sauce. Add the remaining chopped parsley, cook and adjust the thickness of the sauce according to your taste - thicker or thinner. You can also add some freshly squeezed lemon juice, it turns out great.
It's time for the clams:
Dip them in the sauce and cook them for 2-3 minutes until they open up. Then remove them from heat and serve them immediately while still warm.
Garnish the Venus Clams in Salsa Verde with lemon wedges and don't forget glasses of well-chilled white wine - Albariño, Chacolí, Rueda Verdejo or Riesling.
Enjoy your meal!
