- 2 ⅕ pounds
Clams (fresh or frozen)
green Chile pepper
- ½ bunch
- 2 tablespoons
- 1 ¼ cups
dry White wine (or fish stock)
Scrub clams and let soak for 1 hour in cold water, chaning the water once. (If using frozen clams, let thaw first.)
Meanwhile, peel onion and garlic and finely chop both. Halve chile lengthwise, remove the seeds, rinse and pat dry. Cut chile into thin strips.
Rinse parsley, shake dry, pluck leaves and chop coarsely. Squeeze juice from lemon.
Drain clams in a sieve. Discard any that remain opened.
Heat oil in a large pot over medium heat. Cook onion and garlic until translucent, about 2 minutes. Add chile and sauté until softened, about 1 minute.
Add wine and bring to a boil.
Add clams, cover and cook over high heat until all the clams have opened, about 4 minutes, shaking pot a few times.
With a skimmer, transfer clams to a plate. Remove any clams that have not opened.
Add parsley to the cooking broth and season with salt, pepper and lemon juice.
Pour broth over the clams and serve hot or warm.