Although we often have our clams straight up out of the shell, we also put them on the grill.  The other night is was so hot that I decided raw clams would be dinner along with some chopped salad, crusty bread, sauvignon blanc, and a couple of fresh sauces to slurp up with the clam juices.  I chose my favorite green sauce, chimmichurri, which is now everywhere and usually not very good.  I think mine is just right!  I also mad a lovely romesco sauce.  Neither of these is usually served with raw clams but it was an experiment that was enormously successful.  Here is the recipe for chimmichurri, but if you need the romesco, let me know or maybe I’ll post it on another day.

Chimmichurri

Makes about 12 ounces

2 cups chopped parsley

½ cup chopped scallions, white and pale green part

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh cilantro

1 tablespoon chopped garlic

Juice and zest of 1 small lemon

1 cup extra virgin olive oil

⅓ cup white wine vinegar

Coarse salt or sea salt to taste

Combine the parsley, scallions, oregano, cilantro, garlic, and lemon juice and zest in the bowl of a food processor fitted with the metal blade.  Pulse just until minced.

Scrape the herb mixture into a clean bowl.  Whisk in the oil and vinegar and season with salt to taste.

Use immediately or store, covered and refrigerated, for up to one week.  This sauce can be used as a condiment for meat, poultry, or fish as well as being used as a seasoning for pasta and pasta salads.