Almejas en Salsa Verde

• 10-12 Littleneck Clams
• 1 fl oz Blended Oil
• 84g / 3 fl oz white wine
• 40g / 3T  Salsa Verde Paella
• Kosher Salt 1/4 t
• 5g/ 2 t lemon juice
• 60g / 2 slices grilled country bread (the same as morunos bread)
• less 1 g picked parsley leaves, leaves only, no stems
• less 1 g picked dill, as little stem as possible
• 1/2 lemon, grilled

1. Heat the oil in a deep sauté pan (with a lid) over high heat and add the clams, cover, and shake the pan well. Let sit until the clams begin to open, 1–3 minutes.
2. Add white wine and cover again. Cook for another 2 minutes util clams are fully open.
3. Remove from the heat, uncover, and add the salsa verde (off the heat so that the color stays bright green).
4. Swirl the pan to coat the clams evenly with the salsa.
5. Squeeze the juice from 1 lemon wedge on top, then plate the clams.
6. Sprinkle the parsley and dill leaves on top of the clams.
7. Garnish with a grilled lemon half.
8. Serve with 2 slices grilled bread (same bread as morunos)

• The dill & parsley is a nice, healthy garnish-- but not too much!! Too much and the experience is more akin to grass clippings .....and, you know, that's not really what we're going for. :)
• This does not need to be served on a board, please bring to tables on the silicone trivet

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