- 8 oz. parsley
- 1 serrano chile
- 1 cup of white wine
- 2 garlic cloves
- 2 tbs. Ahuacatlan Onion
- 3 tbs. all purpose flour
- 4 cups chicken stock
- Salt and pepper to taste
- 2 lb. white clams, washed
- Baguette (optional)
In a blender, add parsley, chile serrano, wine, and garlic. Blend until you have an homogenous mixture. Reserve.
Place a sauce pan to low heat, add Ahuacatlan Onion, and slowly add the flour, mix well to make a roux. Slowly again, start adding the chicken stock until the flour disolves completley.
Add the wine mixture you had reserved to the sauce pan with the chicken stock. Salt and pepper to taste. Simmer for 20 minutes, adjust salt and add water if needed.
Add the clams to the broth, cook at medium heat until the clams open up.
Serve with baguette or table bread