An absolutely fabulous seafood dish that comes together in minutes.
Start by poaching the chopped onion and garlic, once sweat, add the tbsp of flour and let it cook.
Add the glass of white wine and let the alcohol evaporate.
Add the cup of water or fish broth. If using water, add salt.
Once the liquid simmers for a few minutes, add it to a blender with the fresh parsley.
Put the sauce back in the pan and add the raw, closed clams in. Cover them with a lid and let them open.
Enjoy with more chopped fresh parsley