1 doz. very sm. clams

GREEN SAUCE:

2 tbsp. olive oil
2 tbsp. finely chopped onion
4 cloves garlic, minced
4 tsp. flour
1/4 c. dry white wine
1/2 c. plus 2 tbsp. fish broth or clam juice
2 tbsp. milk
1/2 c. minced parsley
Salt
Freshly ground pepper

To make the green sauce, heat the oil in a shallow casserole and saute the onion until it is wilted. Stir in the garlic. Add the flour and cook for a minute, then pour in gradually the wine, broth and milk and stir in the parsley, salt and pepper. Cook, stirring constantly, until thickened and smooth. (May be prepared ahead.) Add the clams, cover, and cook over low heat, removing the clams as they open. Return the clams to the sauce, making sure the clam meat is covered by the sauce. Serve in the cooking casserole.

VARIATION: You can also make this tapas with mussels, increasing the quantity to 1 1/2 dozen and reducing the fish broth to 6 tablespoons (the mussels give off more liquid).