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A simple salsa verde comes together in no time and makes a perfect hot bath for happy clams.

We reached out to chef, TV personality and IMUSA Cookware ambassador Aarón Sánchez for a quick Mexican recipe anyone can pull off at home. While shellfish may sound complicated and even downright “fancy,” this recipe for clams cooked in homemade salsa verde goes from kitchen to table in 40 minutes flat. Take a quick break from tortillas for some hearty, crusty bread and make sure you don’t burn yourself when chopping those jalapeños!