Las Pocholas

Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
Prepare the Green Sauce:
Heat olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
Add the onion and cook, stirring, until wilted and transparent, about 3 minutes.
Add the garlic and cook, stirring, for about 1 minute more.
Stir in the flour and cook for an additional 1 minute.
Gradually stir in the wine, followed by the broth, and then the milk.
Add the parsley, salt, and pepper.
Cook, stirring constantly, until the sauce thickens and becomes smooth.
(The sauce may be prepared ahead and reheated before adding the clams.
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Reduce the heat to low, add the clams, cover, and cook, removing the clams as they open.
Return the clams to the dish when all have opened, ensuring that the clam meat is covered by the sauce.
Discard any unopened clams.
If using earthenware, serve this exquisite dish hot in the dish, or transfer it to a platter.
Revel in the sumptuous flavors of Las Pocholas' Clams in Green Sauce, a delightful homage to the culinary legacy of this iconic establishment.