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Littleneck Clams with Cilantro and Black Walnut Pesto Recipe


3/4 cup Olive oil
2 cups Fresh cilantro leaves
1/2 cup walnuts
8 cloves Garlic (yep - 8)
1/2 cup Parmesan cheese; freshly grated
1/2 cup Romano cheese; grated
1/2 teaspoon Salt
1/4 teaspoon Pepper; freshly ground
2 cup Dry white wine
2 cloves Garlic; chopped
1 Shallot; chopped
40 Littleneck clams; scrubbed
Garnish: chopped pimiento


Place olive oil, cilantro leaves, walnuts, 8 cloves of garlic, parmesan cheese, Romano cheese, salt and pepper in a blender or food processor until smooth; set pesto aside.

Bring wine, 2 cloves of chopped garlic, and shallot to a boil in a Dutch oven. Add clams, and cook 5 minutes or until clams open - remove any clam that does not open. Drain and cool.

Remove clams from shells, reserving 40 half shells. Chill clams at least one hour.

Stir pesto into clams; spoon 1 clam and pesto into each reserved shell. Garnish, if desired.

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