Palourdes en Salsa Verde (Clams in green sauce)

• 48 little neck clams
• 13 cup olive oil
• 1 1/2 tablespoons finely minced garlic
• 1/2 cup plus 2 tablespoons dry white wine
• 1/4 teaspoon dried, hot red pepper flakes
• 1 cup finely chopped trimmed scallions, green part and all
• 3/4 cup finely chopped parsley
• 1 tablespoon cornstarch or arrowroot
• 1 cup frozen green peas

1. Rinse clams individually in cold water to remove all sand.
2. Drain.
3. Put oil and garlic in a large casserole or Dutch oven with a tight-fitting lid.
4. When hot, add the clams and one-half cup of wine.
5. Cover closely and cook about five minutes, shaking skillet to redistribute the clams.
6. When the clams have started to open, add the pepper flakes, scallions and parsley.
7. Cover and cook briefly until all the clams have opened.
8. Blend the cornstarch with the two remaining tablespoons of wine and stir it into the sauce.
9. Meanwhile, put the frozen peas into a small sieve.
10. Run under very hot water about 15 seconds, just until the peas separate.
11. Add the peas to the clams, heat and serve.

neck clams, olive oil, garlic, white wine, hot red pepper, trimmed scallions, parsley, cornstarch, frozen green peas

Taken from cooking.nytimes.com/recipes/10162 (may not work)