Clams With Green Sauce (Salsa Verde)

• 24 littleneck clams
• fresh ground pepper
• 1/4 cup vegetable oil
• 1 tablespoon garlic clove, minced
• 1/4 cup green onion, chopped
• 1/2 cup dry white wine
• 1 tablespoon dry white wine
• 3/4 cup clam juice
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon cornstarch
• salt
• 1/4 cup fresh parsley, chopped

1. Heat oil in a large skillet over high heat. Add garlic and clams, then cook while stirring about 30 seconds until shells open. Add green onions and 1/2 cup of wine. Add clam juice and pepper flakes.
2. Blend cornstarch with the remaining tablespoon of wine and stir into clams and sauce, stirring until thickened. Add a little salt, then sprinkle with parsley and stir.

littleneck clams, fresh ground pepper, vegetable oil, garlic, green onion, white wine, white wine, clam juice, red pepper, cornstarch, salt, fresh parsley

Taken from www.food.com/recipe/clams-with-green-sauce-salsa-verde-358231 (may not work)