Tomatillos and Steamed Clams

© Chef LaLa

© Chef LaLa

Made with my Tomatillo - Jalapeño Green Sauce!

Tomatillos Steamed Clams Recipe


  • ½ bottle (6 oz) Chef LaLa Homemade Tomatillo-Jalapeño Green Sauce
  • ½ cup dry white wine
  • ½ cup water
  • 2 dozen little neck clams, scrubbed under cold water to remove any sand
  • 1 tablespoon Italian parsley, minced


  1. Bring sauce, water and wine to a boil in a dutch oven or large pot.
  2. Add clams and cover, lowering heat to medium high. 
  3. Remove cover and stir every 30 seconds or so, removing any opened clams to a large bowl to prevent them from over cooking, until all clams are opened. (Discard any clams that do not open within 10 minutes)
  4. Return all clams to pot to rewarm and coat with sauce for 1 minute. 
  5. Serve immediately, sprinkled with parsley.

Serves 4