Spicy Shellfish: Make Aarón Sánchez's Clams With Salsa Verde

Clams with Salsa Verde
Aaron Sanchez•

We reached out to chef, TV personality and IMUSA Cookware ambassador Aarón Sánchez for a quick Mexican recipe anyone can pull off at home. While shellfish may sound complicated and even downright "fancy," this recipe for clams cooked in homemade salsa verde goes from kitchen to table in 40 minutes flat. Take a quick break from tortillas for some hearty, crusty bread and make sure you don't burn yourself when chopping those jalapeños!

Spicy Shellfish: Make Aarón Sánchez's Clams With Salsa Verde
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Prep Time
20
minutes
Cook Time
20
minutes
Servings
2
to 4
Clams with Salsa Verde
Total time: 40 minutes
Ingredients
  • 1 tablespoon olive oil
  • 4 garlic cloves
  • 1 pound Manila clams or cockles
  • 1/2 cup dry white wine
  • 1 cup bottle clam juice or fish stock (homemade or store-bought)
  • 1/4 cup salsa verde
  • Salt and freshly ground black pepper
  • Grilled sliced crusty bread
  • 1/4 cup distilled white vinegar
  • 2 jalapeños or 1 serrano chili
  • 4 whole garlic cloves
  • 4 dried bay leaves
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh oregano
  • 1 cup olive oil
  • Salt and freshly ground black pepper
Directions
  1. :::clams:::
  2. Combine the olive oil and garlic in a sauté pan. Put the pan over medium heat and cook, stirring often, until the garlic is golden brown, about 5 minutes. Be careful not to burn the garlic.
  3. Add the clams and cook for 2 minutes. Add the wine and clam juice, shake the pan gently to combine the juices and cover. After 3 minutes, remove the lid and gently stir in the salsa verde until it's mixed in thoroughly with the clams and the liquid. Cover again and cook until the clams have opened, about 3 more minutes. Discard any that haven't opened after 5 minutes.
  4. Season with salt and pepper to taste. Serve in bowls with grilled bread.
  5. :::salsa verde:::
  6. Combine the vinegar, jalapeños, garlic and bay leaves in the blender jar and puree until smooth. Strain through a fine-mesh sieve into a bowl. Stir in the herbs. Pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.
 
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