Palourdes en Salsa Verde (Clams in green sauce)

Preparation

1. Step 1

   Rinse clams individually in cold water to remove all sand. Drain.

2. Step 2

   Put oil and garlic in a large casserole or Dutch oven with a tight-fitting lid. When hot, add the clams and one-half cup of wine. Cover closely and cook about five minutes, shaking skillet to redistribute the clams.

3. Step 3

   When the clams have started to open, add the pepper flakes, scallions and parsley. Cover and cook briefly until all the clams have opened.

4. Step 4

   Blend the cornstarch with the two remaining tablespoons of wine and stir it into the sauce.

5. Step 5

   Meanwhile, put the frozen peas into a small sieve. Run under very hot water about 15 seconds, just until the peas separate. Add the peas to the clams, heat and serve.