If your clams are sandy, soak the Fresh clams (almejas) in cold salted water for 20–30 minutes, then rinse and drain well.
Pat the Hake loins dry and season lightly with Salt. Dust both sides with a thin coating of Plain flour, shaking off any excess.
Heat a wide sauté pan over medium-high heat and add a generous splash of Extra-virgin olive oil. When the oil is hot, sear the floured hake for 1–2 minutes per side just to color — the pieces should not be fully cooked. Transfer the hake to a plate and set aside.
Lower the heat to medium, add another tablespoon of Extra-virgin olive oil if needed and gently sauté sliced Garlic cloves until fragrant and just beginning to color (about 30–60 seconds).
Add a large handful of chopped Fresh parsley to the garlic and cook briefly to release its aroma, stirring to form the base of the green sauce.
Pour in the Dry white wine to deglaze the pan, scraping up any browned bits; let it reduce by half (2–3 minutes).
Add the Fish stock to the pan and bring to a gentle simmer. Taste and adjust seasoning with more Salt if needed.
Return the seared Hake loins to the pan, nestling them into the simmering sauce. Scatter the drained Fresh clams (almejas) around the fish and add the drained Jarred white asparagus spears, cutting them into bite-size pieces if desired.
Cover the pan and simmer gently for 5–8 minutes, or until the clams open and the hake is opaque and flakes easily (discard any clams that do not open).
Finish with a final scatter of chopped Fresh parsley and a drizzle of Extra-virgin olive oil before serving. Serve the merluza and sauce hot with crusty bread or boiled potatoes to soak up the green sauce.
