Almejas con Puree de Perejil Recipe

Put the parsley and garlic in a blender. Add ¼ cup of water and puree. Strain the mixture through a fine-mesh sieve, pushing on the puree with the back of a wooden spoon to release all the liquid.

Heat the olive oil in a shallow pot over medium heat. Add the clams and cover the pot. Once the pot begins to steam, carefully remove the lid and pour in the white wine. Cover the pot again and let the wine reduce for about 30 seconds.

Uncover the pot often and remove the clams as they open. Set them aside in a serving bowl.

Discard any clams that do not open. Once the clams are removed, add the parsley puree to the clam juices in the pot. Stir until well combined, then pour the sauce over the clams and serve immediately. Enjoy!