Let this recipe from Grandma teach you how to make a classic green sauce.

A front-runner of traditional Basque sauces to compliment your fish dishes this summer.


  • 150 grams of clams
  • 75ml of Txakoli (or a dry white wine)
  • 1 clove of garlic
  • 1 dried red chilli
  • 5 grams of flat leaf parsley, finely chopped
  • 20 grams of plain flour (can be adapted to suit thickness of sauce)
  • 300ml of fish stock
  • Pinch of salt
  • Extra virgin olive oil

The green sauce is ideal to accompany white fish dishes, such as hake, shellfish and molluscs.

It is a primitive sauce, very authentic with a long history in Basque culinary tradition dating all the way back to 1723.

Therefore, it is recognised as a notable sauce of the gastronomy and still the tradition in many household kitchens since our ancient ancestors cooked it over hot coals and a slow fire.

Although there is no exact science on how it should be made and cooked (it can be adapted to each person’s liking), it is important to achieve a well-blended sauce.


  1. Layer a large, deep, frying pan with extra virgin olive oil and sauté the finely chopped garlic and chilli (optional but adds a touch of spice)
  1. Lightly fry until the garlic is cooked but with no colour (this is important – if the onion and garlic are brown; the green sauce will be brown)
  1. Add the flour closely followed by the Txakoli (or dry white wine), stirring occasionally and well so that the alcohol evaporates, leaving the flavour behind
  1. Add the 300ml fish stock and let it boil well, enabling the mixture of flour and Txakoli to dissolve (eliminating the taste of raw flour) and to thicken the sauce
  1. Add the clams and simmer until they are delved deeply into the sauce, once they have started opening, sprinkle the chopped parsley into the sauce to achieve a nice green colour
  1. Season with a pinch of salt, let it rest for a few minutes then “on egin” (enjoy)!

*we buy our fresh clams in the Galician Rias Baixas*