Littleneck Clams with Cilantro-Black Walnut Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
3/4 cup olive oil |
2 cups fresh cilantro leaves |
1/2 cup black walnuts |
8 garlic cloves |
1/2 cup freshly grated parmesan cheese |
1/2 cup grated romano cheese |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
2 cups dry white wine |
2 garlic cloves, chopped |
1 shallot, chopped |
40 littleneck clams, scrubbed |
garnish: chopped pimiento |
Directions:
1. Process first 8 ingredients in a blender or food processor until smooth; set pesto aside.
2. Bring wine, chopped garlic, and shallot to a boil in a Dutch oven. Add clams, and cook 5 minutes or until clams open. Drain and cool.
3. Remove clams from shells, reserving 40 half shells. Chill clams at least 1 hour.
4. Stir pesto into clams; spoon 1 clam and pesto into each reserved shell. Garnish, if desired.
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