My love affair with "Made in Spain"

     This post was inspired by two people. The first is one of my favorite chef's, Jose Andres who has a show on CPTV called "Made in Spain". The second is my friend Josh who recently mentioned his love of parsley to me, and his inspiration of ripping up his front lawn and replacing it with field of parsley! I love it, of course.
      This made me decide to share with you a simple recipe by Chef Jose utilizing parsley for it's sauce. Also, I highly recommend visiting the website and checking out some of the videos that has been posted of the show. You can also find more of his recipes there, as I am sure after this one, you will be craving more.
"Clams often get a bad rap, because it is so easy to overcook them. The key is to pull the clams out of the pot just as they open in order to keep them juicy and tender."

Yield: Serves 4

1 bunch fresh parsley, stems trimmed
1 teaspoon minced garlic
12-18 little neck clams
2 tablespoons Spanish extra-virgin olive oil
2 ounces dry white wine

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, 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.

Chef Jose's passion for simple and fresh food is intoxicating, and he is obviously in love with the ingredients and it shows in his meals. I only wish that I had a chance to get down to DC to visit one of his restaurants. Foodie roadtrip perhaps???