Clams with Salsa Verde
Prep time
Cook time
Total time
Chef Aarón Sánchez shares with us this delicious dish prepared with manila clams and the traditional "Salsa Verde" made with jalapenos and chile serrano that will spice up your taste buds!
Recipe type: Appetiser
Cuisine: Mexican
Serves: 3
  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1 pound Manila clams or cockles, scrubbed
  • ½ cup dry white wine
  • 1 cup bottle clam juice or fish stock (homemade or store-bought)
  • ¼ cup Salsa Verde
  • Salt and freshly ground black pepper
  • Grilled sliced crusty bread, for serving
  • SALSA VERDE (Makes 2 cups)
  • ¼ cup distilled white vinegar
  • 2 jalapenos or 1 serrano chile, roughly chopped (seeds too, if you can take the heat)
  • 4 whole garlic cloves, peeled
  • 4 dried bay leaves, crumbled
  • ½ cup chopped fresh flat-leaf parsley leaves
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped fresh oregano
  • 1 cup olive oil
  • Salt and freshly ground black pepper
  1. 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.
  2. 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.
  3. Season with salt and pepper to taste.Serve in bowls with grilled bread.
  5. Combine the vinegar, jalapenos, 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.